SOUPS/SALADS/SIDES 28
2g berfi 29mg .calc 598mg .sod 55mg .chol | 11g fat .sat |
16g fat 1g .pro 17g .carb fat) from (66% | 221 Calories |
cup): (1 serving per information Nutritional | |
.immediately Serve .5
.cup remaining the add desired, is soup thinner a If .consistency) nice a reach to minutes 2 about take will (this smooth until cream the of cup ½ Add .tube feed the through liquid cooking hot the add slowly ing,
.minutes 15 about tender, are potatoes until simmer to Allow .simmer a maintain to heat reduce boiling, Once .boil a to mixture bring to heat raise and broth and cayenne cinnamon, the Add .coat fully to stir and pot the in vegetables softened the to Add .potatoes the Slice .disc slicing the insert and blade chopping the Remove .potatoes the prepare cooking, are vegetables the While .3
.color) any up pick not do vegetables the so low be to heat the want (you minutes 8 about softened, until Sauté .pepper and salt the of each pinch a with pot the into Put .times 10 to 8 about chopped, nelyfi until pulse and leek and ginger garlic, the Add .processor food the of bowl work the into blade chopping the Insert .vegetables the prepare heating, is butter While .2
.heat low over set pot medium a in butter the Put .1 cups 10 about Makes
CREAM HEAVY CUP ¾ TO ½ | |||
SODIUM LOW ,BROTH | 2 | ||
VEGETABLE OR CHICKEN CUPS | |||
CAYENNE PINCH |
| ||
CINNAMON |
| ||
GROUND TEASPOON | ¼ | ||
)IMMEDIATELY USING NOT IF |
| ||
WATER COLD IN RESERVE( TUBE |
| ||
FEED THE FIT TO CUT AND |
| ||
PEELED ),POUND 1 | ABOUT( | 2 | |
POTATOES SWEET MEDIUM | |||
PEPPER BLACK |
| ||
GROUND FRESHLY PINCH |
| ||
DIVIDED ,SALT | ½ | ||
KOSHER TEASPOON | |||
PIECES |
| ||
INTO CUT AND TRIMMED ,LEEK | 1 | ||
| PEELED |
| |
GINGERROOT PIECE INCH | 1 | ||
, |
| ||
PEELED ,CLOVE GARLIC | 1 | ||
BUTTER UNSALTED |
| ||
TABLESPOONS | 2 | ||
.day fall brisk a for perfect is soup velvety This
SOUP POTATO SWEET CREAMY
