delish! Very thick soup, need to add a bit more liquid at the end because the celery root may take longer to soften.
INSTRUCTIONS
Heat butter in a 6-qt. saucepan over medium-high heat; add garlic, onion, and leek, and cook, stirring, until soft, about 3 minutes. Add potatoes, stock, cream, celery root, horseradish, marjoram, cloves, and bay leaves, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are soft, about 30 minutes. Season with nutmeg, salt, and pepper; remove from heat, and using an immersion blender, regular blender, or food processor, pur?e soup until smooth and frothy. To serve, ladle soup into 4 bowls, and garnish with chives and caramelized onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (590g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 511 | ||
Calories from Fat: 294 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 84.7mg | 26 % | |
Sodium 2641.9mg | 91 % | |
Potassium 1354.6mg | 36 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 32.2g | ||
Protein 19.2g | 27 % | |
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: 511
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