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Potato Celery Root Soup

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Ingredients
  Diced celery roots 1 Cup (16 tbs)
  Diced potato 1 Cup (16 tbs)
  Minced onion 1⁄2 Cup (8 tbs)
  Minced celery 1⁄4 Cup (4 tbs)
  Minced leeks 2 Tablespoon
  Minced fresh parsley 2 Tablespoon
  Butter 2 Tablespoon
  Brown chicken stock/Veal stock 4 Cup (64 tbs)
  Black pepper 1⁄4 Teaspoon
  Bay leaves 2
  Egg yolks 2 , beaten
  Half and half cream 1 Cup (16 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Minced capers 1⁄4 Cup (4 tbs), drained
Directions

Saute vegetables and parsley in butter, stirring to coat well, 5 minutes.
Add stock, pepper and bay leaves.
Cover, bring to boil, lower heat and simmer until vegetables are soft.
Discard bay leaves and puree vegetable mixture.
Reheat.
Beat together egg yolks and half-and-half, whisk in 1/2 cup hot soup and return to rest of soup.
Cool, add heavy cream and chill.
Adjust seasonings with salt and garnish with capers.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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4.35
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2132 Calories from Fat 1037

% Daily Value*

Total Fat 118 g180.9%

Saturated Fat 66.7 g333.4%

Trans Fat 0 g

Cholesterol 717.4 mg239.1%

Sodium 2671.3 mg111.3%

Total Carbohydrates 208 g69.4%

Dietary Fiber 12.5 g49.9%

Sugars 23.6 g

Protein 51 g102.1%

Vitamin A 142.5% Vitamin C 198.1%

Calcium 82.6% Iron 57.6%

*Based on a 2000 Calorie diet

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Potato Celery Root Soup Recipe