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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in heavy pot over medium-low heat. Add the celeriac and cook, stirring occasionally, until golden, about 20 minutes. Add the apple and cook, stirring, until the apple is tender, another 10 minutes. Stir in the stock. Strain soup through a fine-mesh sieve or a food mill fitted with the coarse blade. Return soup to the pot, season to taste with salt and pepper and reheat. | 2. For parsley purée, fit food processor with the metal blade. Add parsley, pine nuts, salt and pepper to taste. Process until smooth. With the processor running slowly, gradually pour in the olive oil; the mixture should be thick. | 3. To serve, spoon 1 tablespoon of the parsley purée into each warmed soup bowl. Ladle the soup into the bowls and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
celeriac	4		peeled diced	-	-	-	-
cooking apple	1	cooking	peeled cored diced	-	-	-	-
chicken stock	6	cups	full-flavored	518.4	50.832	36.288000000000004	17.28
salt				-	-	-	-
pepper			ground	-	-	-	-
italian parsley	1	bunch		-	-	-	-
pine nut	2/3	cup	toasted	605.7	11.772	12.321	61.533
salt				-	-	-	-
pepper			ground	-	-	-	-
olive oil	1	cup		1909.44	0.0	0.0	216.0

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