Directions:
- Melt butter in a large saucepan over medium heat. Add leek and carrot; cover and cook 5 minutes. Uncover and cook 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits. Add celeriac, broth, 1 cup water, salt, and pepper; bring to a boil. Cover and cook 10 minutes or until celeriac is tender.
- Place 1 cup soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Add pureed soup mixture back to saucepan. Add wild rice; cook 15 minutes. Sprinkle with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.41 Kcal (571 kJ) | ||
| Calories from fat | 25.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 364.15mg | 15% | |
| Potassium | 408.7mg | 9% | |
| Total Carbs | 15.75g | 5% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 11.66g | 23% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.8mg | 16% | |
| Calcium | 99.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 60.47 Kcal (253 kJ) | ||
| Calories from fat | 11.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 4% | |
|---|---|---|---|
| Cholesterol | 3.38mg | 3% | |
| Sodium | 161.44mg | 15% | |
| Potassium | 181.19mg | 9% | |
| Total Carbs | 6.98g | 5% | |
| Sugars | 1.73g | 16% | |
| Dietary Fiber | 0.93g | 8% | |
| Protein | 5.17g | 23% | |
| Vitamin C | 2.9mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 16% | |
| Calcium | 44.2mg | 10% | |
* 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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