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Suggest a better descriptionSERVES 6 This one is rich enough to be served as a whole meal or as a first course. I am glad to see that more Americans are beginning really to enjoy the flavor of freshly grated ginger. Boil the sweet potatoes until a table knife can be inserted easily. Peel and either pur?e in a food processor or mash by hand with 1 cup of the chicken stock. saute the onions, celery, and garlic in the olive oil in a 4-quart pot. When the vegetables are tender, add the remaining stock, sweet potatoes, and ginger. Bring to a boil and simmer 1/2 hour, stirring often so that the mixture will be smooth. Then add the cream and sherry, and season with salt and white pepper. Heat, sprinkle on chives, and serve at once. NOTE: If soup is too thick for your taste, you can add more stock, milk, or cream. Check for seasoning if you do this. From
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 26 | ||
Calories from Fat: 10 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 13.8mg | 0 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 0.1g | 0 % | |
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: 26
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