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In a heavy stockpot, over medium heat, heat the olive oil. Saute the onions with the salt and pepper until translucent, 5 to 7 minutes. Add the garlic, tomatillo and jalapeno(s) and cook another 5 minutes. Pour in the chicken stock or water. Bring to a boil, reduce to a simmer and cook 20 minutes. Stir in the lettuce and cook 10 minutes longer. Add the cilantro to the soup and bring to a boil. Remove from the heat, and puree in a blender or food processor. If you want a more elegant soup, pass through a strainer. Bring back to a boil before serving. Beat 1 cup of the heavy cream until soft peaks form. In a small bowl, mix the anchovy paste with the remaining 2 tablespoons cream until smooth. Fold into the whipped cream and beat a few more strokes. Serve the soup hot with dollops of the anchovy cream garnish. Recipe By :TOO HOT TAMALES SHOW #TH6125 Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:29 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (3877g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 523 (34%)|
|Amt Per Serving||% DV|
|Total Fat 58.1g||77 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 128.8mg||40 %|
|Sodium 6083.2mg||210 %|
|Potassium 4258.9mg||112 %|
|Total Carbohydrate 142.7g||42 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 139.8g|
|Protein 102.6g||147 %|
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Calories per serving: 1534
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