I had high hopes for this recipe but sadly it was just terrible. The texture was so thick almost like applesauce. Attempts to reduce thickness barely helped. The flavor was just so bland. The combination of the bad texture and flavor made it difficult to gulp down. I ended up adding curry powder, cumin, and garlic which saved the flavor. I think celery root is great, but would not waste it again using this recipe.
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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