Creamy garlic soup
Source: Paul Lombardi
Blanch the garlic in a medium sauce pan. Combine the garlic and water to cover garlic. Bring to a boil, lower heat and simmer for 7 minutes. Drain and return the garlic to the pan. (Blanching garlic will soften and decrease the strong taste of garlic.). Add the potatoes and chicken stock and season with a little salt and pepper. Bring to a boil, lower heat and simmer until the potatoes are are tender, around 25 minutes. Then puree soup in blender or with a handheld motor pureer. Then from blender, put back in pan. Add cream and bring to a boil and serve.
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Serving Size: 1 Serving (2221g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 4770 | ||
Calories from Fat: 2978 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 330.9g | 441 % | |
Saturated Fat 97.1g | 486 % | |
Monounsaturated Fat 136.1g | ||
Polyunsanturated Fat 69.7g | ||
Cholesterol 1637.2mg | 504 % | |
Sodium 1519.8mg | 52 % | |
Potassium 4307.1mg | 113 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 18.1g | ||
Protein 403g | 576 % | |
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: 4770
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