Try this French Spring Garden Potage recipe, or contribute your own.
Suggest a better description1. In a heavy stockpot over medium-high heat, saute green onions in olive oil until bright colored and soft (4 to 5 minutes). Add carrots, turnips, beans, and tomatoes, and continue to cook for 8 minutes. 2. Add peas, parsley, mint, honey, cloves, and stock, and bring to a boil. Lower heat to simmer and cook for 15 more minutes. Taste for seasoning and add salt substitute and pepper to taste. Serve hot or chilled, garnished with a dollop of yogurt. Makes 10 cups. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 93 | ||
Calories from Fat: 22 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 5.4mg | 2 % | |
Sodium 303.5mg | 10 % | |
Potassium 333.8mg | 9 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 11.1g | ||
Protein 6g | 9 % | |
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: 93
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