Try this Celery Root and Emmental Soup recipe, or contribute your own.
Suggest a better description1: Melt the butter in a large saucepan and gently cook the onion and garlic until soft. Add the finely chopped celery root and cook slowly for about 10 minutes.
2: Pour in the stock, bring to a boil, then cover the pan, and simmer for 45-50 minutes. Let cool then, using a food processor, puree until smooth. Season with salt and pepper to taste.
3: Return the soup to the pan, then stir in the grated cheese. Stir over a gentle heat until the cheese has melted. You need to melt the cheese slowly or it may become stringy. Serve the soup hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1208g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 163 | ||
Calories from Fat: 55 (34%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6.1g | 8 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 4966.9mg | 171 % | |
Potassium 385.2mg | 10 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 24.3g | ||
Protein 2.1g | 3 % | |
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: 163
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.