Directions:
- 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.
- 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.
- To serve, spoon 1 tablespoon of the parsley purée into each warmed soup bowl. Ladle the soup into the bowls and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.56 Kcal (1526 kJ) | ||
| Calories from fat | 290.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.27g | 50% | |
|---|---|---|---|
| Cholesterol | 10.43mg | 3% | |
| Sodium | 286.47mg | 12% | |
| Potassium | 446.43mg | 9% | |
| Total Carbs | 14.14g | 5% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 1.3mg | 7% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 141.1 Kcal (591 kJ) | ||
| Calories from fat | 112.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.49g | 50% | |
|---|---|---|---|
| Cholesterol | 4.04mg | 3% | |
| Sodium | 110.88mg | 12% | |
| Potassium | 172.79mg | 9% | |
| Total Carbs | 5.47g | 5% | |
| Sugars | 1.87g | 19% | |
| Dietary Fiber | 0.76g | 8% | |
| Protein | 2.79g | 14% | |
| Vitamin C | 2.6mg | 11% | |
| Iron | 0.5mg | 7% | |
| Calcium | 15.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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