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    You are in: Home / Recipes / Root Soup W/Blue Cheese Recipe
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    Root Soup W/Blue Cheese

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on February 06, 2013

      This is just delicious! I made it as posted, except I substituted red potatoes because that is what I had on hand. Used my immersion blender, and this was wonderfully quick and easy! The nutmeg amount was perfect, and just loved the blue cheese....eliminated the need for salt! Thanks for sharing! Made for Rookie tag game.

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    • on December 19, 2012

      A wonderful soup recipe that is a huge departure from the ordinary! I love rutabagas (aka wax turnips), which is the predominant flavor in this soup and pairs really well with the leeks (another favorite of mine). I used the 2% milk and cider vinegar options, which worked out very well. I used my immersion blender to puree the vegetables, which is a much easier method. The blue cheese and the chives were the perfect complement to this soup. I will definitely want to make this again. Made for PRMR Tag Game.

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    Nutritional Facts for Root Soup W/Blue Cheese

    Serving Size: 1 (362 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 279.1
     
    Calories from Fat 133
    47%
    Total Fat 14.8 g
    22%
    Saturated Fat 8.5 g
    42%
    Cholesterol 40.6 mg
    13%
    Sodium 728.1 mg
    30%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 4.3 g
    17%
    Sugars 10.6 g
    42%
    Protein 9.5 g
    19%

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