This is from Lucy Wavermans Seasonal Canadian Cookbook. It is a great lunch along with the Dilled Buttermilk Bread for the skiiers up Mt. Washington on Vancouver Island! In heavy pot, heat butter over medium heat. Stir in carrots, leeks, rice, ginger, garlic and curry. Saute for about 5 minutes until leeks soften slightly. Pour in chicken stock, bring to boil, lower heat and simmer 20-25 mins., or until veggies are tender. Puree in blender or processor. Return to heat, add whipping cream, salt and pepper and simmer 5 mins. Garnish with grated carrots. Serves 6 Posted to Recipe Archive - 17 November 96 Date: Sun, 17 Nov 96 5:33:26 EST submitted by: firstname.lastname@example.org
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|Serving Size: 1 Serving (3029g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 570 (44%)|
|Amt Per Serving||% DV|
|Total Fat 63.3g||84 %|
|Saturated Fat 29.3g||146 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 174.1mg||54 %|
|Sodium 3782.8mg||130 %|
|Potassium 2689.3mg||71 %|
|Total Carbohydrate 111.5g||33 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 110.1g|
|Protein 63.7g||91 %|
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Calories per serving: 1289
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