Potato Celery Root Soup
|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|
|Brown chicken stock/Veal stock||4 Cup (64 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Egg yolks||2 , beaten|
|Half and half cream||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Minced capers||1⁄4 Cup (4 tbs), drained|
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.
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.
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