Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown. | 2. Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes. | 3. Fill a food processor half full with the soup ingredients and puree until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed. | 4. Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour. | 5. Stir in the double cream just before serving, and garnish with chives or celery leaves. | 6. For Vegetarian do not use the Chicken broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	2		diced	128.0	29.888	3.52	0.32
thyme leaf	1	teaspoon		-	-	-	-
bay leaf	1			-	-	-	-
garlic clove	1		diced	-	-	-	-
floury potato	1		peeled cut	-	-	-	-
celeriac	1		peeled cut	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt black pepper			ground	-	-	-	-
chicken stock vegetable	1 3/4	3/4		-	-	-	-
heavy cream	1 1/4	1/4		510.0	4.11	4.26	54.12
chive			snipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.