Celery Root Soup – The Scary Knob

Celery Root Soup
 
Celery Root, also known as Celeriac, is not an attractive vegetable. She will not win the beauty contest of root vegetables! In fact, it is rather a scary looking knob. The beauty is on the inside where a delicate flavor lives. Celery Root has a very distinctive flavor of celery and parsley.

Celery Root can be used as a slaw over crab cakes, combined with potatoes for savory mashed potatoes or in a soup. In this soup you taste the delicate flavor of celery with the accent of smokey bacon and crisp apple topping. This is a wonderful first course soup or an entrée soup served thick with crusty bread and a glass of wine. 

Celery Root
 
Celery Root Soup
 
Ingredients:
 
3 medium leeks (3/4 lb), white and pale green parts only
3 bacon slices (2 oz)
1 tablespoon olive oil
1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces
1 3/4 cups water
2 1/2 cups reduced-sodium chicken broth
1 Granny Smith apple
 1/2 cup cremini mushrooms, chopped
3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
1/3 cup inner celery leaves
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup half-and-half
Scant dash of chili powder
 
Directions:
 
Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water to remove any soil and then lift out onto paper towels and pat dry.
Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.
Pour off all but 2 teaspoons fat from pot and reserve for later, then add oil. Cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add a splash of white wine to deglaze the pan. Add celery root and cook, stirring, 2 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.
While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves.
In a skillet, add 2 tbs reserved bacon fat and 2 tbs olive oil and sauté the mushrooms until all water has been released and slightly browned. Add apple matchsticks and celery and sauté 1-2 minutes until slightly softened but still crisp. Add bacon and celery leaves to heat though. Remove from heat.
Purée the soup in batches in a blender until smooth. (use caution when blending hot liquids)  Return soup to cleaned pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.) Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm. Season with salt, then divide among 4 bowls and top with mushroom apple-celery mixture.
Celery Root Soup
Serves 4
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244 calories
35 g
13 g
9 g
9 g
3 g
598 g
896 g
11 g
0 g
5 g
Nutrition Facts
Serving Size
598g
Servings
4
Amount Per Serving
Calories 244
Calories from Fat 83
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 13mg
4%
Sodium 896mg
37%
Total Carbohydrates 35g
12%
Dietary Fiber 6g
23%
Sugars 11g
Protein 9g
Vitamin A
26%
Vitamin C
41%
Calcium
16%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 medium leeks (3/4 lb), white and pale green parts only
  2. 3 bacon slices (2 oz)
  3. 1 tablespoon olive oil
  4. 1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces
  5. 1 3/4 cups water
  6. 2 1/2 cups reduced-sodium chicken broth
  7. 1 Granny Smith apple
  8. 1/2 cup cremini mushrooms, chopped
  9. 3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
  10. 1/3 cup inner celery leaves
  11. 1 teaspoon salt
  12. 1/4 teaspoon black pepper
  13. 1/2 cup half-and-half
  14. Scant dash of chili powder
Instructions
  1. Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water to remove any soil and then lift out onto paper towels and pat dry.
  2. Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.
  3. Pour off all but 2 teaspoons fat from pot and reserve for later, then add oil. Cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add a splash of white wine to deglaze the pan.
  4. Add celery root and cook, stirring, 2 minutes.
  5. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.
  6. While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves.
  7. In a skillet, add 2 tbs reserved bacon fat and 2 tbs olive oil and sauté the mushrooms until all water has been released and slightly browned. Add apple matchsticks and celery and sauté 1-2 minutes until slightly softened but still crisp.
  8. Add bacon and celery leaves to heat though. Remove from heat.
  9. Purée the soup in batches in a blender until smooth. (use caution when blending hot liquids) Return soup to cleaned pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.)
  10. Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm.
  11. Season with salt, then divide among 4 bowls and top with mushroom apple-celery mixture.
beta
calories
244
fat
9g
protein
9g
carbs
35g
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