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Ingredientes
- 1 lrg onion
- 2 stalk rib celery seasoning salt such as Mrs Dash pepper
- 1/2 tsp old Bay Seafood seasoning
- 1/4 c. finely grated carrot
- 2 lrg garlic cloves chopped
- 1 pch dry lemon peel
- 3 c. defatted low-salt chicken broth
- 2 c. water
- 4 med potatoes
- 2 lrg roasted red bell pepper
- 4 x thyme sprigs or possibly less to taste
- 2 Tbsp. fat-free cream cheese cilantro
- 1/2 tsp white truffle oil
Direcciones
- Cut the onion in half, root to stem. Thinly slice. In a 3-quart sauce pan, sweat the onion over moderate heat till golden brown. Meanwhile finely chop the celery. Add in to the golden brown onions. Season with salt, pepper, old Bay seasoning pwdr, carrot, garlic and lemon zest. Stir to toss and heat. Add in the broth and water. Simmer about 20 min or possibly till mellow.
- Peel and 1/2-inch cube the potatoes; par boil; drain and shock in ice water. Drain again. Dice the roasted bell pepper. Add in potato and pepper to the soup along with the leaves from young thyme sprigs. Turn down the heat to it's lowest setting and simmer for 15 min.
- Put cream cheese into a small bowl. Cover with warm broth from the soup. Let stand a few min to heat. Stir well to blend.
- Meanwhile, use a hand-blender-processor to puree the soup, leave about one-third of the soup chunky.
- Add in the melted cheese to the soup, along with minced fresh cilantro. Stir well to blend. Keep hot till ready to serve, stirring occasionally and adjusting the seasonings if necessary.
- To serve, add in the truffle oil; stir to blend and serve at once.
- Start to Finish Time:"1:00"
- Serving Ideas : Cherries tomatoes and radishes.
- NOTES : lots of onion. Roasted bell pepper; a healthy pinch of lemon peel. Fat-free cream cheese, etc. a few drops of white truffle oil at the end - any high flavor oil will do it. Very good flavor. Par-boiling the potatoes kept the amount of "grit" to a minimum.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.29g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 1841mg | 53% |
| Total Carbs 44.04g | 12% |
| Dietary Fiber 13.0g | 43% |
| Sugars 13.81g | 9% |
| Protein 27.57g | 44% |
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