Either warm or cold, this thick, creamy soup, with its vibrant accents of vinegar and sour cream, makes taste buds sing.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2008
MethodIn cheesecloth square, tie together peppercorns and bay leaves with string; set aside.
In large saucepan, heat oil over medium heat; cook celery, onion and salt, stirring occasionally, for about 8 minutes or until tender but not browned.
Meanwhile, peel and cube potatoes to make 4 cups (1 L). Add to pan; cook, stirring, for 2 minutes. Add 3 cups (750 mL) water, chicken stock, vinegar and spice bag; bring to boil. Reduce heat, cover and simmer for about 45 minutes or until potatoes are tender. Discard spice bag.
With immersion blender or food mill, pur?soup until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Whisk in sour cream and parsley. Heat through over medium heat, stirring occasionally.
Nutritional facts Per serving: about
- Sodium 626 mg
- Protein 5 g
- Calories 201.0
- Total fat 6 g
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 33 g
- Iron 5.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 5.0
- Vitamin C 23.0