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Ingredientes
- 1/4 c. Butter
- 5 lrg Onions, minced
- 5 c. Beef broth
- 1/2 c. Celery leaves
- 1 lrg Potato, sliced
- 1 c. Dry white wine
- 1 Tbsp. Vinegar
- 2 tsp Sugar
- 1 c. Light cream
- 1 Tbsp. Chopped parsley
- Â Â Salt and pepper
Direcciones
- Heat the butter in a large saucepan. Add in the minced onion and mix well.
- Add in beef broth, celery leaves, and potato. Bring to a boil, cover, and simmer for 30 min.
- Puree the mix in a blender. Return to the saucepan and blend in wine, vinegar, and sugar. Bring back to a boil and simmer for five min. Stir in the cream and parsley, and season to taste with salt and pepper.
- Heat thoroughly but don't boil. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 6 servings | |
| Calories 280 | |
| Calories from Fat 141 | 50% |
| Total Fat 16.01g | 20% |
| Saturated Fat 9.95g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 738mg | 31% |
| Potassium 581mg | 17% |
| Total Carbs 22.87g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.05g | 5% |
| Protein 5.71g | 9% |
