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Ingredientes
- 2 Tbsp. Butter
- 2 x one-lb. Celery roots peeled, cut 1" piece
- 2 med Onions minced
- 1 c. Minced celery Salt to taste Freshly-grnd black pepper to taste
- 2 x Garlic cloves chopped
- 1 tsp Celery salt
- 1/8 tsp Cayenne pepper
- 1/2 c. Dry vermouth or possibly dry white wine
- 5 c. Chicken Stock or possibly Vegetable Stock see * Note
- 1 c. Whipping cream Minced fresh chives or possibly celery leaves
Direcciones
- Heat butter in heavy large saucepan over medium heat. Add in celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook till tender, stirring occasionally, about 20 min. Add in garlic, celery salt and cayenne pepper and stir 1 minute. Add in vermouth and boil till most of liquid evaporates, about 8 min. Add in stock. Bring to boil. Reduce heat and simmer till vegetables are very tender, about 15 min. Puree soup in blender in batches till smooth. Return to saucepan. Add in cream. Simmer till thickened to desired consistency, about 5 min. Ladle soup into bowls. Sprinkle with chives and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 109 | 39% |
| Total Fat 12.33g | 15% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 926mg | 39% |
| Potassium 2012mg | 57% |
| Total Carbs 30.92g | 8% |
| Dietary Fiber 12.6g | 42% |
| Sugars 16.04g | 11% |
| Protein 7.41g | 12% |
