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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. Bring to a boil, then simmer 40 minutes. Allow to cool a little, then whizz the whole lot in a blender until smooth. Leave to get cold, 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. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1B05 Posted to MC-Recipe Digest V1 #856 by Sue
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Serving Size: 1 Serving (2695g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2037 | ||
Calories from Fat: 1225 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.1g | 181 % | |
Saturated Fat 76.2g | 381 % | |
Monounsaturated Fat 42g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 422.4mg | 130 % | |
Sodium 2926.7mg | 101 % | |
Potassium 3147.2mg | 83 % | |
Total Carbohydrate 148.9g | 44 % | |
Dietary Fiber 9.9g | 39 % | |
Sugars, other 139g | ||
Protein 60.8g | 87 % | |
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: 2037
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