In a medium pot, heat 2 tablespoon oil. Saut| leek, carrots, and celery until translucent. Add garlic, curry powder, cinnamon, and ginger and saut| for a few more minutes. Add stock or water. Bring to a boil. Add honey, lemongrass, salt, and pepper and simmer until vegetables are tender. Remove from heat and transfer soup to blender. Pure`e until smooth, straining through a large sieve if necessary. Add lemon juice and rectify seasoning with salt and pepper. Place soup in refrigerator and cover. Mix cr`eme fraiche with parsley, salt, and pepper. Pour soup into individual bowls and add a dollop of cr`eme fraiche mixture in center. For the diet conscious, omit cr`eme fraiche and sprinkle soup with chopped parsley. Serves 8. Note: Cold soups must be served very cold and hot soup should be served very hot. This soup can be served either way. Copyright 1994 by Wolfgang Puck. Recipe by: Good Morning America
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|Serving Size: 1 Serving (3318g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 482 (34%)|
|Amt Per Serving||% DV|
|Total Fat 53.6g||71 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 86.4mg||27 %|
|Sodium 4450.8mg||153 %|
|Potassium 3798mg||100 %|
|Total Carbohydrate 155.3g||46 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 148.2g|
|Protein 77.8g||111 %|
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Calories per serving: 1422
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