Puree Jackson Soup 1914
"This is a potato soup from a famous Jackson President or General. They cooked everything separately I'm not."
Original is 6 servings
Ingredients
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- Roux
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Nutritional
- Serving Size: 1 (458.3 g)
- Calories 384.5
- Total Fat - 15.9 g
- Saturated Fat - 7.1 g
- Cholesterol - 47.3 mg
- Sodium - 918.3 mg
- Total Carbohydrate - 49.9 g
- Dietary Fiber - 4.7 g
- Sugars - 14.2 g
- Protein - 11 g
- Calcium - 45.1 mg
- Iron - 2 mg
- Vitamin C - 15.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Boil potatoes and celery with bay leaf and seasoning.
Step 2
When soft, remove bay leaf.
Step 3
Puree with immersion blender.
Step 4
Add roux.
Step 5
Cook to thicken.
Step 6
Add cream and heat.
Step 7
Season to taste.
Tips
No special items needed.
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