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 RECIPESSoups & StewsVegetable Soups & Stews pg 3POTATO SOUPS >>> >  Cream of Potato & Celery Root >

 

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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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