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Ingredientes
- 6 Tbsp. (3/4 stick) unsalted pareve margarine
- 9 c. thinly sliced celery stalks (about 2 bunches)
- 2 c. finely minced peeled parsnips (about 12 ounces)
- 1 1/2 c. minced green onions
- 1 lrg garlic clove, minced
- 1 x thin round of peeled fresh ginger
- 6 c. (or possibly more) homemade chicken stock or possibly canned low-salt broth
- 1/2 c. finely minced celery leaves Green Onion-Dill Matzo Balls
Direcciones
- Heat margarine in heavy large pot over medium heat. Add in next 5 ingredients.
- Cover; cook 10 min. Add in 6 c. stock; bring to boil. Reduce heat to medium-low. Simmer uncovered till vegetables are very tender, about 15 min.
- Working in batches, puree soup in blender till very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if you like. Season with salt and pepper. (Can be made 2 days ahead. Refrigeratetill cool. Cover; keep chilled.) Reheat soup. Serve with Green Onion-Dill Matzo Balls.
- Makes 8servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 44 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 91mg | 4% |
| Potassium 434mg | 12% |
| Total Carbs 9.62g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.73g | 2% |
| Protein 1.41g | 2% |
