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Ingredientes
- 1 tsp butter
- 2 tsp vegetable oil
- 2 c. roughly-minced celery
- 1/4 c. roughly-minced onions
- 3 Tbsp. flour
- 1 1/2 c. chicken stock
- 1 1/2 c. heavy cream Salt to taste Freshly-grnd black pepper to taste
- 1 pch dry thyme
- 1 pch dry oregano
- 1 pch dry tarragon
- 2 tsp celery seeds toasted, grnd Celery leaves for garnish
Direcciones
- In a medium sauce pot, heat the butter with the oil and saute/fry the celery and onion for approximately 1 1/2 min or possibly till translucent/soft. Add in the flour and blend together to make a roux. Add in chicken stock and bring to a boil and whisk till it becomes lightly thickened and vegetables are tender. Add in the heavy cream and blend well together with a mixer.
- Add in the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 33 | 31% |
| Total Fat 3.71g | 5% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 3mg | 1% |
| Sodium 307mg | 13% |
| Potassium 113mg | 3% |
| Total Carbs 15.86g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.05g | 0% |
| Protein 2.53g | 4% |
