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Irish-Style Fresh Vegetable Potage

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 100
Calories from Fat 0
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4.5g 23%
Trans Fat 0g  
Cholesterol 20mg 7%
Sodium 790mg 33%
Potassium 0mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 8%
Sugars 3g  
Protein 2g  
 
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Yield: 3 Quarts
Serving Size: 1 cup

Ingredients

Amount Ingredients
4 oz Butter, Salted
1 cup Leeks, White, Fine Diced
6 cups Cauliflower, Chopped Small
4 cups Carrots, Peeled, Small Diced
1 tsp Garlic, Minced
2 qts Water, Hot
3 Tbsps Custom Culinary® Gold Label Chicken Base
1/8 tsp - to taste White Pepper, Ground
1/4 tsp - to taste Salt

Recommended Product: 9117 Gold Label Chicken Base

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base

Directions

  1. In a 1 gallon sauce pot over medium high heat, melt butter and sauté leeks 1-2 minutes until tender.
  2. Add cauliflower, carrots, and garlic sauté 2-3 minutes to develop flavor.
  3. In a 2 quart or larger measuring container, blend chicken base with hot water.
  4. Add to sautéed vegetables. Bring to a boil. Reduce heat to medium, cover and simmer 15-20 minutes.
  5. Using an immersion blender, puree soup mixture to desired consistency.
  6. Season to desired flavor with white pepper and sea salt.

Optional Ingredients: Serve with fresh, grated Parmesan, garlic croutons or whole wheat crackers.


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