Directions:
- Melt butter in heavy large saucepan over medium heat. Add celery and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches. (Can be made 1 day ahead. Cover and chill.)
- Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.28 Kcal (1944 kJ) | ||
| Calories from fat | 346.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.46g | 59% | |
|---|---|---|---|
| Cholesterol | 104.92mg | 35% | |
| Sodium | 701.41mg | 29% | |
| Potassium | 566.17mg | 12% | |
| Total Carbs | 22.83g | 8% | |
| Sugars | 7.64g | 31% | |
| Dietary Fiber | 4.99g | 20% | |
| Protein | 5.69g | 11% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.5mg | 3% | |
| Calcium | 75.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 105.55 Kcal (442 kJ) | ||
| Calories from fat | 78.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 59% | |
|---|---|---|---|
| Cholesterol | 23.85mg | 35% | |
| Sodium | 159.45mg | 29% | |
| Potassium | 128.71mg | 12% | |
| Total Carbs | 5.19g | 8% | |
| Sugars | 1.74g | 31% | |
| Dietary Fiber | 1.13g | 20% | |
| Protein | 1.29g | 11% | |
| Vitamin C | 2.1mg | 16% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.1mg | 3% | |
| Calcium | 17.2mg | 8% | |
* 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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