Four stars for flavor, minus one for the frustration. Knowing how large a root (oz.?) I needed to make 5 cups would have been helpful; fortunately I had celery stalks to make up the last 1 1/2 cups. The straining step seemed unnecessary and wasteful - most of my puree would have been"discarded" as it would not pass through the sieve even after a second processing. However I found it to be minimally fibrous upon sampling it and just added it all back to the liquid - after having lost 20 minutes. I did not find the soup overly thick, and it was surprisingly flavorful given the few ingredients. I served this alongside Chard and Ricotta Torta, and despite the above I would make it again as it's a great use for celery which is normally quite boring.
Creamy Celeriac Soup
Photo: Randy Mayor; Styling: Jan Gautro
Yield: 4 servings (serving size: 1 1/2 cups soup and 1/2 cup croutons)
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Amount per serving
- Calories: 356
- Fat: 14.1g
- Saturated fat: 6.6g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 1.3g
- Protein: 11.1g
- Carbohydrate: 48.8g
- Fiber: 6.5g
- Cholesterol: 26mg
- Iron: 4.5mg
- Sodium: 906mg
- Calcium: 185mg
- 2 tablespoons butter
- 4 ounces French bread baguette, cut into (1-inch) cubes
- 1 tablespoon olive oil
- 3 cups sliced leek
- 2 tablespoons all-purpose flour
- 5 cups (1-inch) cubed peeled celeriac (celery root)
- 4 cups fat-free, less-sodium chicken broth
- 1/2 cup half-and-half
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Fresh parsley (optional)
- 1. Preheat oven to 350°.
- 2. Melt butter; toss with bread on a baking sheet. Bake at 350° for 20 minutes or until golden.
- 3. Heat oil in a Dutch oven over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.
- 4. Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.
- 5. Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.
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