Gently cook all the sliced and diced vegetables in the butter (without colour) and 4 rashers of bacon. Add the flour and stir well. Gradually add the stock, stir and bring to the boil. Simmer for approximately 45 minutes and skim when necessary. Place into a food processor, use a hand held mixer or pass through a sieve - pushing all the cooked vegetables through. Return to a clean pan, re-boil and correct the seasoning and consistency. Whisk in 2tsp of butter and 15ml creme fraiche. Pour into a warmed bowl and whirl a little cream and add the pepper puree and 2 shredded leaves of tarragon garnish with julienne of fried bacon. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (786g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 84 (17%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 21.5mg||7 %|
|Sodium 790.4mg||27 %|
|Potassium 990.8mg||26 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 75.3g|
|Protein 21.2g||30 %|
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Calories per serving: 495
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