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Рецепт Edamame Celery Root Soup With Roasted Red Pepper
by Global Cookbook

Edamame Celery Root Soup With Roasted Red Pepper
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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

  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.