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Рецепт Edamame Celery Root Soup With Roasted Red Pepper

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Ингредиенты

Cost per recipe $4.21 view details

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finish soup by stirring in cool diced butter. Garnish with diced roasted pepper.
  6. Note: Roasted peppers from a jar or possibly diced fresh bell pepper can be used instead.

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%
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