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Ингредиенты
- 4 Tbsp. unsalted butter
- 3 x sliced shallots
- 1 lrg celery root or possibly celeriac (about 2 pounds), peeled and cut into
- 1/2 x inch cubes
- 5 c. chicken broth
- 1 lb shelled edamame (frzn or possibly cooked)
- 1 x red bell pepper (see Note)
- 1/2 c. lowfat milk Salt and white pepper (optional)
Инструкции
- In a heavy soup pot, heat half the butter over medium heat, add in shallots and cook slowly till golden brown. Dice remaining butter and set aside in refrigerator.
- Add in celery root to shallots and continue cooking, stirring occasionally, till cubes take on some golden brown spots. Add in chicken broth and bring to a boil. Reduce heat and simmer about 5 min, till celery root is tender when poked with a sharp knife. Add in salt to taste. Add in edamame and bring to boil again. Simmer till edamame are tender and celery root falls apart, about 20 min.
- Meanwhile, roast bell pepper: Broil pepper on a foil-lined baking sheet or possibly hold with tongs over a flame, turning occasionally so skin becomes bubbly and black-spotted on all sides. Wrap pepper in foil or possibly otherwise cover till cold sufficient to handle. Peel off charred skin, pull out stem and remove seeds. Cut flesh into 1/4 inch dice and set aside.
- When vegetables are tender, puree soup in blender or possibly food processor. Thin with lowfat milk to consistency of pea soup. Keep warm. Add in salt and pepper to taste.
- Finish soup by stirring in cool diced butter. Garnish with diced roasted pepper.
- Note: Roasted peppers from a jar or possibly diced fresh bell pepper can be used instead.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1790g | |
| Calories 1074 | |
| Calories from Fat 616 | 57% |
| Total Fat 71.13g | 89% |
| Saturated Fat 32.38g | 130% |
| Trans Fat 0.05g | |
| Cholesterol 122mg | 41% |
| Sodium 1906mg | 79% |
| Potassium 3144mg | 90% |
| Total Carbs 55.74g | 15% |
| Dietary Fiber 30.4g | 101% |
| Sugars 14.02g | 9% |
| Protein 62.63g | 100% |
