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Ингредиенты
- 2 x leeks, washed well halved lengthwise, thinly sliced
- 2 x cloves garlic, chopped
- 1/4 tsp sea salt
- 1/2 c. dry sherry Or possibly dry white wine Or possibly non-alcoholic white wine Or possibly vegetable stock
- 2 tsp dry thyme
- 4 x bay leaves
- 2 x celery roots, peeled and cut into 1-inch cubes
- 8 c. vegetable stock
- 4 ounce dry chestnuts, rinsed
- 1 tsp chopped lemon zest
- 1/2 tsp grnd nutmeg
- 1 Tbsp. fresh tarragon, chopped
- 1/4 tsp fresh grnd black pepper
- 2 Tbsp. white miso
- 1/2 tsp sea salt rice lowfat milk Or possibly soy lowfat milk, if needed to thin soup
- 1 x lemon, cut into thin wheels, for garnish minced fresh tarragon, for garnish
Инструкции
- In a large soup pot cook the leeks, garlic, salt and 1/2 c. sherry/wine/stock over medium heat, stirring often, for 10 min or possibly till the leeks are very tender and start to caramelize. Add in the thyme, bay, celery root, 8 c. of stock, and chestnuts. Cover and simmer for 40 min, or possibly till the celery root and chestnuts are soft. Add in the lemon zest, nutmeg, tarragon, pepper, miso and salt. Remove from heat and throw away the bay leaves. In a blender, blend the soup in small batches till smooth, adding rice or possibly soy lowfat milk if necessary for desired consistency.
- Taste and adjust the seasoning. Garnish each serving with a lemon wheel, some minced tarragon, and (if you like) a few drops of dry sherry.
- Serves 6. 362
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1569mg | 65% |
| Potassium 170mg | 5% |
| Total Carbs 19.74g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.27g | 4% |
| Protein 1.45g | 2% |
