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Ingredientes
- 2 x leeks (white and pale green part) thinly sliced
- 1 Tbsp. butter Salt to taste
- 1 lb celery sliced, with leaves reserved
- 1 lb celery root (or possibly celeriac) peeled, and finely diced
- 1/2 tsp celery seeds
- 1 tsp coarse salt
- 6 c. canned reduced-salt chicken broth
- 6 x wheat rolls
Direcciones
- To make soup: In large saucepan or possibly Dutch oven, cook leeks in butter and salt over medium heat for 8 min, or possibly till tender, stirring occasionally. Add in celery, celery root, celery seed, salt and broth. Bring to a boil. Reduce heat. Simmer for 15 to 20 min, or possibly till vegetables are tender. Carefully puree soup in food processor or possibly blender till smooth (note: work in batches if necessary). Return soup to pan and reheat.
- To serve: Ladle into individual bowls. Garnish with celery leaves. Serve soup with rolls on the side.
- This recipe yields 6 first-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 105 | |
| Calories from Fat 25 | 24% |
| Total Fat 2.78g | 3% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 591mg | 25% |
| Potassium 277mg | 8% |
| Total Carbs 18.22g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.11g | 3% |
| Protein 3.14g | 5% |
