Try this Leek, Potato and Celeriac Soup recipe, or contribute your own.
Suggest a better descriptionMelt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot. From: The Cooks Garden catalog - Spring/Summer 1990 - page 8
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Serving Size: 1 Serving (3308g) | ||
Recipe Makes: 1 | ||
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Calories: 1948 | ||
Calories from Fat: 645 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.7g | 96 % | |
Saturated Fat 35.9g | 179 % | |
Monounsaturated Fat 23.3g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 179.6mg | 55 % | |
Sodium 3518mg | 121 % | |
Potassium 6368.6mg | 168 % | |
Total Carbohydrate 260.7g | 77 % | |
Dietary Fiber 26.5g | 106 % | |
Sugars, other 234.2g | ||
Protein 72.2g | 103 % | |
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: 1948
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