Try this Cream of Jerusalem Artichoke And Celery Soup recipe, or contribute your own.
Suggest a better descriptionIn a stainless steel or enameled kettle combine the Jerusalem artichokes, drained, the sliced celery, the water, the broth, the wine, and the mustard and simmer the mixture, uncovered, for 30 minutes, or until the vegetables are tender. In a blender puree the mixture in batches, transferring it as it is pureed to a bowl, pour the puree into the kettle, cleaned, and stir in the half-and-half, the nutmeg, and salt and pepper to taste. Heat the soup over moderate heat, stirring, until it barely reaches a boil, ladle it into heated bowls, and garnish each serving, with a celery leaf. Makes about 9 cups, serving 6 to 8 as a first course. Gourmet November 1991
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Serving Size: 1 Serving (4578g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4466 | ||
Calories from Fat: 3523 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 391.4g | 522 % | |
Saturated Fat 242.7g | 1213 % | |
Monounsaturated Fat 113.7g | ||
Polyunsanturated Fat 14.8g | ||
Cholesterol 1253.6mg | 386 % | |
Sodium 1398.5mg | 48 % | |
Potassium 4476.6mg | 118 % | |
Total Carbohydrate 148.9g | 44 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 148g | ||
Protein 101.8g | 145 % | |
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: 4466
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