Leek and Celery Root Soup Recipe
Ingredients
| Beef stock | 2 1⁄2 Quart (Rich, Homemade Preferably Or Use Beef Stock Base Diluted) | |
| Celery root | 1 Small, peeled and diced | |
| Carrots | 3 Small, peeled and sliced | |
| Leeks | 1 Bunch (100 gm), thoroughly washed and chopped | |
| Celery stalk | 1 , chopped | |
| Chopped celery | 1⁄2 Cup (8 tbs) | |
| Grated romano cheese | 1⁄2 Cup (8 tbs), grated freshly | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 96 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 6.5 mg2.2%
Sodium 772.8 mg32.2%
Total Carbohydrates 11 g3.7%
Dietary Fiber 1.6 g6.5%
Sugars 3.9 g
Protein 9 g17.7%
Vitamin A 68.5% Vitamin C 10%
Calcium 12.5% Iron 8.1%
*Based on a 2000 Calorie diet
Directions
Cover and simmer 10 minutes.
Add leeks, celery, and celery leaves and simmer 10 minutes longer.
Season with salt and pepper to taste.
Ladle into soup bowls and pass Romano cheese to sprinkle over it.
Contains about 100 calories per serving allowing 1 tablespoon cheese per person.
Chef
