Try this Cream of Celery Root Soup recipe, or contribute your own.
Suggest a better description* Note: See the "White Chicken Stock", "Brown Chicken Stock", and "Vegetable Stock" recipes which are included in this collection. Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6343 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 6 servings | ||
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Calories: 144 | ||
Calories from Fat: 90 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 29.9mg | 9 % | |
Sodium 420.9mg | 15 % | |
Potassium 247.4mg | 7 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.9g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
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