| 2 T olive oil |
1/3 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 3 cloves of garlic, chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 3 leeks, white parts only, chopped |
1/2 leeks |
$1.88 per pound
|
$0.01 |
| 4 C chicken stock (if you use a good broth, add a T of chicken fat) |
2/3 cup |
$0.99 per 14 1/2 ounces
|
$0.38 |
| 1 T + 1 tsp curry powder (to taste) |
1/3 teaspoon |
$3.49 per 6 ounces
|
$0.01 |
| 2 T lime juice |
1/3 teaspoon |
$1.49 per 15 fluid ounces
|
$0.01 |
| 2 T sweet butter |
1/3 teaspoon |
$3.99 per 16 ounces
|
$0.01 |
| 1 tsp kosher salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 tsp cracked black pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Cilantro, chopped, to garnish |
1/6 cilantro |
$1.09 per cup
|
$0.03 |
| Parsley, to garnish |
1/6 parsley |
$1.09 per cup
|
$0.00 |
| Total per Serving |
$0.50 |
| Total Recipe |
$2.98 |
Sugar Pumpkin Curry Cream Soup - Recipe Cost
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