Cream of Idaho® Potato & Celery Root Soup

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:

  1. Sauté onions and leeks in olive oil.
  2. Add dehydrated Idaho® potatoes, celery root, chicken stock, white wine and mustard.
  3. Bring to a boil. Simmer for 30 minutes.
  4. Puree liquid (strain if necessary). Whisk in half and half and heavy cream.
  5. Simmer for 10 minutes (check thickness - should coat the back of spoon).
  6. Add sour cream and check seasoning.
  7. Garnish as desired.
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Yield: 12 (1 cup servings)

Source:
Jim Blake
Big Fish
Detroit, MI

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