CREAM OF POTATO & CELERY ROOT SOUP
Yield: 12 (1 cup servings)
INGREDIENTS:
• 5 oz. Idaho® dehydrated flakes
• 4 oz. cut onions
• 3 oz. leeks
• 1 T olive oil
• 6 oz. celery root
• 32 oz. chicken stock
• 4 oz. half and half
• 4 oz. heavy cream
• 2 oz. sour cream
• 1 t Dijon mustard
• 1 oz. white wine
DIRECTIONS:
Sauté onions and leeks in olive oil.
Add dehydrated Idaho® potatoes, celery root, chicken stock, white wine and mustard.
Bring to a boil. Simmer for 30 minutes.
Puree liquid (strain if necessary).
Whisk in half and half and heavy cream.
Simmer for 10 minutes (check thickness – should coat the back of spoon).
Add sour cream and check seasoning. Garnish as desired.
Idaho Potato Commission: www.idahopotato.com
Big Fish, Detroit, Michigan/Recipe compliments of Chef Jim Blake
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