Cream of IdahoŽ Potato & Celery Root Soup
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 10 Min.
Cook Time: 45 Min.
Prep Time: 10 Min.
Cook Time: 45 Min.
What you need:
* 5 oz. IdahoŽ dehydrated potato flakes
* 1/2 c. cut onions
* 6 Tbsp. leeks
* 1 Tbsp. olive oil
* 3/4 c. celery root
* 4 c. chicken stock
* 2 Tbsp. dry white wine
* 1 tsp. Dijon mustard
* 1/2 c. half & half
* 1/2 c. heavy cream
* 1/4 c. sour cream
* 1/2 c. cut onions
* 6 Tbsp. leeks
* 1 Tbsp. olive oil
* 3/4 c. celery root
* 4 c. chicken stock
* 2 Tbsp. dry white wine
* 1 tsp. Dijon mustard
* 1/2 c. half & half
* 1/2 c. heavy cream
* 1/4 c. sour cream
What to do:
1. Sauté onions and leeks in olive oil.
2. Add dehydrated IdahoŽ potatoes, celery root, chicken stock, white wine and mustard.
3. Bring to a boil. Simmer for 30 min.
4. Puree liquid (strain if necessary). Whisk in half and half and heavy cream.
5. Simmer for 10 min. (check thickness - should coat the back of spoon).
6. Add sour cream and check seasoning.
7. Garnish as desired.
* Recipe courtesy of Jim Blake, Chef, Big Fish, Detroit, Michigan
2. Add dehydrated IdahoŽ potatoes, celery root, chicken stock, white wine and mustard.
3. Bring to a boil. Simmer for 30 min.
4. Puree liquid (strain if necessary). Whisk in half and half and heavy cream.
5. Simmer for 10 min. (check thickness - should coat the back of spoon).
6. Add sour cream and check seasoning.
7. Garnish as desired.
* Recipe courtesy of Jim Blake, Chef, Big Fish, Detroit, Michigan