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Ingredientes
- 3 c. vegetable broth from base
- 3/4 c. celeriac cut in 1/2" cubes
- 1 x pear peel and quartered
- Â Â and cored
- 1 piece lemon rind (about 2-inch)
- 1 lrg cipolline onion or possibly shallots
- Â Â salt and white pepper to taste
- 1 pch sugar or possibly equivalent
- 1 piece leafy rib celery (about 6-inch), chop
- 1 lrg red potatoes cut into 1/2" cubes
- 2 x carrots pulp only
- 2 c. water divided
- 2/3 c. cooked white rice
- 1/8 tsp sesame oil toasted
- Â Â minced fresh tarragon
- Â Â minced broccoli
- Â Â slivered carrot
- Â Â Maggi seasoning
Direcciones
- Peel and chop the celery root. Put it and the broth in a saucepan along with the quartered pear, the lemon peel, and the whole onion. Bring to a boil, add in a little salt and generous pepper, and a little sugar; reduce heat and simmer till celery is tender but not soft; 15-18 min. Remove the onion; peel and chop. Add in the onion, leafy celery, potato chunks, carrot pulp and about 1 c. of water to the pot. Bring to a boil; reduce heat and simmer, partially covered till potato is done and the carrot is cooked (producing a little foam); about 12 -15 min. Coarsely puree the soup using an immersion blender. Add in more water, cooked rice and a few chopped vegetables to add in color and additional flavor. Simmer till the rice is heated through and the soup is thicker. May need to dilute with broth or possibly water. Serve at once with Maggi Seasoning sauce.
- Variation: Use small portion of leftover stirfry with this soup. We had a little restaurant moo goo gai pan with sliced chicken breast, mushroom, broccoli, etc. This was minced and added to the soup with the rice.
- NOTES : We had a small leftover of Moo Goo Gai Pan - I used which cooked rice and I shred-minced the stew -) 1/4 to 1/3 c.. Which ups the 12.9%
- We tried the soup with soy sauce but it was distracting! Which's why Maggi: improved the flavors and added the salt I hadn't cooked with. The hint of sesame is there as an aromatic, ala Graham Kerr.
- Guess which's it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 670g | |
| Recipe makes 3 servings | |
| Calories 193 | |
| Calories from Fat 7 | 4% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1035mg | 43% |
| Potassium 944mg | 27% |
| Total Carbs 43.12g | 11% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.22g | 5% |
| Protein 5.15g | 8% |
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