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Suggest a better descriptionTrim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season with salt and pepper. Bring to a boil, then simmer 40 minutes. Allow to cool a little, then whiz the whole lot in a blender until smooth. Leave to cool further, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top. Source: Too Fat Ladies, TVFN. The Miami Herald. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to MC-Recipe Digest by "M. Hicks"
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Serving Size: 1 Serving (612g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 939 | ||
Calories from Fat: 824 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.5g | 122 % | |
Saturated Fat 55.7g | 278 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 259.2mg | 80 % | |
Sodium 751.7mg | 26 % | |
Potassium 562.6mg | 15 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 18.3g | ||
Protein 13.8g | 20 % | |
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: 939
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