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Suggest a better descriptionMelt butter in double boiler until frothy. saute onions in butter 2 to 3 minutes. Add spinach, potato soup, cream, and chicken broth. Mix well and stir for 15 minutes. Pur?e in blender, andding lemon juice, salt and pepper. Chill several hours or overnight. Serve with sprinkle of chives on top. May be thinned with milk, if desired. Makes about 2 1/2 quarts. Source: "Mmountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. John C. Thomas Posted to EAT-L Digest by Bill Spalding
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 329 | ||
Calories from Fat: 312 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.6g | 46 % | |
Saturated Fat 21.9g | 109 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 91.5mg | 28 % | |
Sodium 247.2mg | 9 % | |
Potassium 126.9mg | 3 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 6.3g | ||
Protein 1g | 1 % | |
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: 329
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