| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Niger | Toohot03 | 6 | Servings |
INGREDIENTS
| 2 | T | Butter |
| 2 | One-pound Celery roots | |
| peeled cut 1" piece | ||
| 2 | Onions, chopped | |
| 1 | c | Chopped celery |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | Garlic cloves, minced | |
| 1 | t | Celery salt |
| 1/8 | t | Cayenne pepper |
| 1/2 | c | Dry vermouth or dry white |
| wine | ||
| 5 | c | Chicken Stock or Vegetable |
| Stock see * Note | ||
| 1 | c | Whipping cream |
| Chopped fresh chives or | ||
| celery leaves |
INSTRUCTIONS
Note: See the "White Chicken Stock", "Brown Chicken Stock", and "Vegetable Stock" recipes which are included in this collection. 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. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6343 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 899
Calories From Fat: 164
Total Fat: 18.7g
Cholesterol: 64.5mg
Sodium: 394.8mg
Potassium: 776.3mg
Carbohydrates: 29.2g
Fiber: 1.2g
Sugar: 10.4g
Protein: 2.2g