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6 servings
suggest servings
| 24 | ounces | hazelnuts (filberts) | crushed |
| 6 | each | shallots | with tops |
| 3 | tablespoons | parsley leaves | chopped |
| 6 | cups | stock | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper |
Place all ingredients in a large soup pot and simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally.
| % Daily Value* | |
| Total Fat 42.0g | 64% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 738mg | 31% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 6.0g | 25% |
| Sugars 7.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 5% | Vitamin C | 12% | |
| Calcium | 9% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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What comes to mind when you think of Russia? Communism? The Cold War? The Iron Curtain? As a chef and epicure, my first association is vodka! (And...
My husband made this recipe at lunch, we used the whole wheat tortillas, we used dry white beans, last night we put them into a cup of water,and the wraps went very well, we even didn't add salt, very light, yummy and healthy, I think we will make it very often.
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