From The New Soup Bible, 2009. Adapted
1. Put the turnip, carrots, parsnip, potato, onion, garlic, celeriac (celery root), and stock into a large pan. Bring to the boil, then reduce and simmer for 25-30 minutes until veggies are tender.
2. Add the spinach to the pan and cook and additional 5 minutes. Make sure spinach is cooked but still green and leafy, not overdone. Season with Salt and Pepper.
3. Stir the dill into the soup and then ladle into bowls to serve. Garnish with the egg, lemon, parsley and/or leftover dill, and a dollop of the sour cream.
You can substitute a really good veggie stock for the chicken. Celeriac is celery root and easily found in today's supermarkets.
I usually leave out the sour cream and it is still delish!
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 221 | ||
Calories from Fat: 80 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 71.4mg | 22 % | |
Sodium 444.6mg | 15 % | |
Potassium 870mg | 23 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 22g | ||
Protein 10.8g | 15 % | |
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: 221
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