Potato And Celery Root Soup Recipe

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Servings: 2

Ingredients

Cost per serving $1.74 view details
  • 2 tbsp. (1/4 stick) unsalted butter
  • 1 med. onion, coarsely minced
  • 1 lg. shallot, coarsely minced
  • 2 very lg. leeks, carefully washed & cut into 1" rings (with some green)
  • 1 rib celery, coarsely minced
  • 2 med. baking potatoes, peeled and cut into med. cubes (about 3 c.)
  • 1 sm. celery root, peeled & cut into med. to sm. cubes (about 1 1/2 c.)
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 4 c. rich Chicken Stock, heated

Directions

  1. Heat butter in a deep saucepan and saute/fry onion and shallot over medium heat till onions begin to turn brown, about 5 min. Add in leeks and celery. Cover tightly and sweat for 15 min over very low heat.
  2. Add in potatoes, celery root, salt, pepper and 1 1/2 c. of the stock to the saucepan. Bring to a boil and simmer, uncovered, for 10 min or possibly more, till potatoes and celery root are fork-tender.
  3. Transfer soup mix to a food processor and puree till smooth. Return to the saucepan and add in the balance of the stock. Simmer for a few min, then correct seasoning if necessary. Serve medium warm. Serves 6.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 720g
Recipe makes 2 servings
Calories 284  
Calories from Fat 108 38%
Total Fat 12.24g 15%
Saturated Fat 7.52g 30%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 1938mg 81%
Potassium 1185mg 34%
Total Carbs 35.68g 10%
Dietary Fiber 6.7g 22%
Sugars 3.79g 3%
Protein 8.84g 14%
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