Cream Of Celery Root Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
2: 1 pound celery roots, peeled
Cut into 1 inch pieces,
2 medium: Onions, chopped
1 cup: Chopped celery,
2: Garlic cloves, minced
1 tsp: Celery salt,
1/8 tsp: Cayenne pepper,
1/2 cup: Dry vermouth or dry white,
Wine,
5 cup: Chicken or vegetable stock,
1 cup: Whipping cream,
Chopped fresh chives or,
Celery leaves,
Directions:
Melt butter in heavy large saucepan over medium heat. Add celery
roots, onions and celery. Sprinkle with salt and pepper. Cover and
cook until tender, stirring occasionally, about 20 minutes. Add
garlic, celery salt and cayenne pepper and stir 1 minute. Add
vermouth and boil until most of liquid evaporates, about 8 minutes.
Add stock. Bring to boil. Reduce heat and simmer until vegetables are
very tender, about 15 minutes. Puree soup in blender in batches until
smooth. Return to saucepan. Add cream. Simmer until thickened to
desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle
with chives and serve.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6343
Source from luhu.jp
roots, onions and celery. Sprinkle with salt and pepper. Cover and
cook until tender, stirring occasionally, about 20 minutes. Add
garlic, celery salt and cayenne pepper and stir 1 minute. Add
vermouth and boil until most of liquid evaporates, about 8 minutes.
Add stock. Bring to boil. Reduce heat and simmer until vegetables are
very tender, about 15 minutes. Puree soup in blender in batches until
smooth. Return to saucepan. Add cream. Simmer until thickened to
desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle
with chives and serve.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6343
Source from luhu.jp
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