| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Soup-ss | 4 | Servings | |
INGREDIENTS
| Half of cooked leeks-carrots | ||
| & potatoes from sunday | ||
| startup boiled fillet of | ||
| beef and steamed | ||
| vegetables | ||
| Broth, to thin | ||
| Heavy cream, optional | ||
| Snipped chives, for garnish |
INSTRUCTIONS
With a food mill puree the leeks, carrots, and potatoes. Transfer the puree to a saucepan. Add enough broth to turn the puree into a souplike consistency and bring to a simmer. If desired, add heavy cream to taste. Season with salt and pepper. Ladle into soup bowls and garnish with snipped chives. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6679 Posted to MC-Recipe Digest V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 210
Calories From Fat: 179
Total Fat: 20.3g
Cholesterol: 57.7mg
Sodium: 657.7mg
Potassium: 216.3mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 5.1g