Puree Jackson Soup 1914
Created by dienia b on March 9, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #42490
Ingredients
- 6 cups chicken stock
- 1 bay leaf
- 2 pounds potatoes, peeled, diced
- 2 stalks celery
- 1/8 teaspoon ground mace
- 8 ounces cream
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/2 teaspoon paprika
- Roux
- 3 tablespoons butter
- 3 tablespoons flour
How to Make
-
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.