Potage Jacqueline Recipe

Name: Potage Jacqueline
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. butter; 2 cups chopped onions; 1 celery stalk, chopped; 1 tsp. grated fresh gingerroot; 3 medium-sized sweet potatoes, peeled and thinly sliced; 4 cups water; 1 bay leaf; 1/2 tsp. salt; black pepper to taste; 1 cup milk; 1/2 cup heavy cream; 4 or 6 thin slices lemon for garnish

Servings: persons

2 Tbs. butter
2 cups chopped onions
1 celery stalk, chopped
1 tsp. grated fresh gingerroot
3 medium-sized sweet potatoes, peeled and thinly sliced
4 cups water
1 bay leaf
1/2 tsp. salt
black pepper to taste
1 cup milk
1/2 cup heavy cream
4 or 6 thin slices lemon for garnish

1
Melt butter in heavy saucepan, and saute onions until translucent, stirring occasionally.
2
Add celery and ginger, and continue to cook until onions begin to brown.
3
Add sweet potatoes, water, bay leaf, salt and pepper, and bring to a rapid boil.
4
Reduce heat, cover and simmer 15 to 20 minutes, until sweet potatoes are tender.
5
Remove and discard bay leaf.
6
In blender or food processor, puree small batches of soup mixture with milk and heavy cream.
7
Adjust salt and pepper to taste, and reheat gently, but do not boil.
8
To serve, garnish with 1 thin lemon round on each serving.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbs. butter, 2 cups chopped onions, 1 celery stalk, chopped, 1 tsp. grated fresh gingerroot, and more.

Yes, Potage Jacqueline falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potage Jacqueline

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