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Ingredientes
- 2 tbsp. (1/4 stick) unsalted butter
- 1 med. onion, coarsely minced
- 1 lg. shallot, coarsely minced
- 2 very lg. leeks, carefully washed & cut into 1" rings (with some green)
- 1 rib celery, coarsely minced
- 2 med. baking potatoes, peeled and cut into med. cubes (about 3 c.)
- 1 sm. celery root, peeled & cut into med. to sm. cubes (about 1 1/2 c.)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 c. rich Chicken Stock, heated
Direcciones
- Heat butter in a deep saucepan and saute/fry onion and shallot over medium heat till onions begin to turn brown, about 5 min. Add in leeks and celery. Cover tightly and sweat for 15 min over very low heat.
- Add in potatoes, celery root, salt, pepper and 1 1/2 c. of the stock to the saucepan. Bring to a boil and simmer, uncovered, for 10 min or possibly more, till potatoes and celery root are fork-tender.
- Transfer soup mix to a food processor and puree till smooth. Return to the saucepan and add in the balance of the stock. Simmer for a few min, then correct seasoning if necessary. Serve medium warm. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 720g | |
| Recipe makes 2 servings | |
| Calories 284 | |
| Calories from Fat 108 | 38% |
| Total Fat 12.24g | 15% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1938mg | 81% |
| Potassium 1185mg | 34% |
| Total Carbs 35.68g | 10% |
| Dietary Fiber 6.7g | 22% |
| Sugars 3.79g | 3% |
| Protein 8.84g | 14% |
