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Ingredientes
- 1 x Spanish onion coarsely minced vegetable cooking spray
- 1 lrg red potatoes diced
- 2 x granny Smith apple or possibly one each green apple and red apples cored and minced
- 1 lb celery root peeled and diced
- 1/4 tsp extra virgin extra virgin olive oil optional
- 6 c. vegetable broth PLUS up to
- 2 c. vegetable broth to thin, optional salt and white pepper fresh lime juice optional minced chives for garnish celery seeds optional garnish french baguette slices accompaniment
Direcciones
- TESTED with better than bouillon: half mushroom and have vegetable soup base.
- Tested with a 12-ounce celeriac. Plan to lose about 15% of the root during peeling. Puree soup with burst of celery flavors. The apples are not distinctive; instead they make the soup bright and crisp. Measures are not precise. Use what is on hand and add in broth to thin soup to the consistency of an applesauce. Pat H
- DIRECTIONS: In a large, nonstick if possible, sauce pan, saute/fry onions, potatoes, apples and celery root in cooking spray. Add in 1/4 tsp. of a fruity extra virgin olive oil, if using. When the onions are soft, add in the first measure of vegetable broth; bring to a boil; reduce heat and simmer
- (uncovered) for about 40 min till all vegetables are very soft.
- Puree, adding broth to thin the soup as necessary. Season with salt and pepper. Add in a squeeze of fresh lime juice (optional). Serve in soup plates; garnish with chives and celery seeds. Offer a plain bread such as French or possibly Italian white.
- Berries, two other books in this series.
- NOTES : Tested. High fiber and vitamin A. I left the skins on.
- Red flecks were fascinating; appetizing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1258mg | 52% |
| Potassium 362mg | 10% |
| Total Carbs 22.87g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 9.65g | 6% |
| Protein 1.49g | 2% |
