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CATEGORY CUISINE TAG YIELD
Vegetables, Meats 1 Servings

INGREDIENTS

1 Red pepper, roasted
chopped
and liquidized
6 Rashers bacon, smoked
1 Onion, chopped
2 T Unsalted butter and 2tbsp
for finishing
soup
6 Summer squash, peeled and
diced
500 Chicken or vegetable stock
1 Carrot, diced
50 g Leeks
50 g Celery
2 Shredded leaves of tarragon
2 oz Flour
1 T Creme fraiche

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 816
Calories From Fat: 316
Total Fat: 35.8g
Cholesterol: 74.4mg
Sodium: 3413.1mg
Potassium: 2665mg
Carbohydrates: 91.7g
Fiber: 17.8g
Sugar: 20.8g
Protein: 37.9g


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