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Ingredientes
- 3 ounce celery finely diced
- 3 ounce carrots finely diced
- 3 ounce onions finely diced
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic minced
- 2 Tbsp. butter
- 1/2 lb kale minced
- 1 1/2 quart chicken stock preferably homemade
- 3 Tbsp. roux (3 to 5) equal parts butter and flour, cooked
- 1/2 quart heavy cream
- 1/8 c. crumbled blue cheese Salt and pepper to taste
- 1/4 c. sherry
Direcciones
- Combine celery, carrots, onions, Italian seasoning and garlic in heavy soup pot. Saute/fry in butter till tender. Add in kale and continue to saute/fry till kale is wilted. Add in chicken stock, heating to simmer. Add in roux; cook soup at low temperature for about 20 min. Add in heavy cream, then stir in blue cheese. Salt and pepper to taste, then add in sherry.
- NOTES : This is a favorite soup of Chef Alex Webster at Biltmore Estate's Deerpark restaurant. He says the secret ingredient is the blue cheese which adds the perfect taste and texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 8 servings | |
| Calories 160 | |
| Calories from Fat 125 | 78% |
| Total Fat 14.23g | 18% |
| Saturated Fat 8.79g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 56mg | 2% |
| Potassium 178mg | 5% |
| Total Carbs 5.71g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.64g | 1% |
| Protein 1.55g | 2% |
