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Suggest a better descriptionMelt butter in large stockpot over medium heat. Add onion and saute 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. (Whole batch 1,963 calories minuus broth: 14 cups, each cup totals 162 calories with broth.) SOURCE: Source Le Cellier Restaurant, Santa Montica, California.
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Serving Size: 1 Serving (536g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 230 | ||
Calories from Fat: 85 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 28mg | 9 % | |
Sodium 692.7mg | 24 % | |
Potassium 637.2mg | 17 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 21.5g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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