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Suggest a better descriptionBlanch the garlic in boiling water for 5 minutes. Remove the garlic and set aside. In a saucepan, saute the onions in 1/4 C. of the olive oil until they are lightly browned. Add the potato, chicken stock, and blanched garlic. Simmer the mixture for approximately 20 or 25 minutes over low heat. Pour the mixture into a blender, add the remaining 1/4 C. olive oil, 1/2 C. of the cheese, and salt and pepper to taste. (Presumably you blend it, though he doesnt make this explicit.) Put a slice of toast in the bottom of each of 4 soup bowls. Top with chopped sage and the remaining 1/4 C. cheese. Pour very hot soup over the toast and serve immediately. Serves 4. Recipe from Vincent Guerithaults _Vincents Cookbook_. Posted to FOODWINE Digest 06 Oct 96 From: Rachel Hile Bassett
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Serving Size: 1 Serving (1985g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1092 | ||
Calories from Fat: 547 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.8g | 81 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 34g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 90.6mg | 28 % | |
Sodium 3474.5mg | 120 % | |
Potassium 2063.2mg | 54 % | |
Total Carbohydrate 69.3g | 20 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 69.3g | ||
Protein 62.8g | 90 % | |
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: 1092
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