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In a large sauce pot heat oil, and add the bacon and cook until slightly crispy. Add the carrots and onions, cover and slowly cook for 20 minutes. Add a dusting of flour to the vegetables and cook until the flour turns golden. Add the tomatoes, garlic, and stock. Bring to a boil, reduce the heat and simmer for 2 hours. Add the sugar and season with salt and pepper. Carefully puree with a hand mixer and strain through a fine sieve. Yield :1 1/2 to 2 quart Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 07:45:16 -0700 From: "Rowaan@ix.netcom.com"
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|Serving Size: 1 Serving (3486g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 97 (17%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 168.8mg||6 %|
|Potassium 508.6mg||13 %|
|Total Carbohydrate 114.7g||34 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 108.3g|
|Protein 7.4g||11 %|
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Calories per serving: 572
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