Photo: Cala
Celery Soup with Sourdough Croutons and Tarragon Swirl
10 ingredients
Makes 6 first-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
747
Calories
58g
Protein
24g
Fat
74g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Sourdough | 1 slice (36g) | 93 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 teaspoons olive oil, divided
- 6 green onions, chopped
- 4 cups sliced celery with leaves (about 1 pound)
- 4 cups low-salt chicken broth
- 12 ounces white-skinned potatoes (about 2 medium), peeled, cut into 1-inch pieces
- 1/4 teaspoon celery seeds
- 3 tablespoons whipping cream
- 3/4 cup 1/3-inch cubes sourdough baguette (about 1 1/2 ounces)
- 2 tablespoons plain nonfat yogurt
- 1 teaspoon minced fresh tarragon plus 6 sprigs for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes