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Cream of Idaho® Potato & Celery Root Soup
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 10 Min. Cook Time: 45 Min. What you need:
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+ 5 oz. Idaho® 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 What to do:
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 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 |
