In a large stockpot over medium heat, melt butter. Add onion, garlic and ginger and saute. while stirring continuously, about 6 minutes. Add flour and continue to stir until it coats onions evenly. Cook 3 more minutes. Add stock and cream and stir well. Bring to a boil, then decrease heat and simmer. Cook 20 minutes. Add peas and partially puree the mixture with a hand held-blender, leaving chunks of onion and peas. Remove soup from heat and let sit 10 minutes. Ladle the soup into bowls. Serves 4. >Excerpt from LATIN LADLES by Douglas Rodriguez (Ten Speed: 1997-ISBN 0-89815-851-6) >Story by Carolyn Jung (Knight Ridder) >Riverside Press-Enterprise 1998-Apr-05 >Hanneman/Buster Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the Caribbean and to Central and South America. Hes the Cuban-American chef of Manhattans Patria restaurant. Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (1236g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 568 (70%)|
|Amt Per Serving||% DV|
|Total Fat 63.1g||84 %|
|Saturated Fat 35.8g||179 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 165.5mg||51 %|
|Sodium 1348.3mg||46 %|
|Potassium 1016.8mg||27 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 37.5g|
|Protein 24.8g||35 %|
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Calories per serving: 817
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