Corn, Leek and Celery Root Soup
- Number of Servings: 17
Ingredients
Leeks, 2 leeks (green part included)Sweet Corn, Fresh, 8 ear, medium (Use the cobs for stock)Onions, raw, 1 large 1 Celery rootWater, tap, 12 cup Salt, 2 tbsp Pepper, black, 1 tbsp
Sweat onions. Add leeks, celery root, corn cobs with kernels removed and water. Add salt and pepper and additional spices for flavor.
Let stock cook for 1 -2 hours. Remove corn cobs. Add corn kernels and puree with hand blender to desired consistency.
Serving Size: Makes about 4 quart jars
Number of Servings: 17
Recipe submitted by SparkPeople user AGIRLNAMEDMO.
Let stock cook for 1 -2 hours. Remove corn cobs. Add corn kernels and puree with hand blender to desired consistency.
Serving Size: Makes about 4 quart jars
Number of Servings: 17
Recipe submitted by SparkPeople user AGIRLNAMEDMO.
Nutritional Info Amount Per Serving
- Calories: 50.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 840.8 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.7 g
- Protein: 1.8 g
Member Reviews