Duo of Celeriac and Beet Soup
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- Calories: 103
- Fat: 2.9g
- Saturated fat: 1g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.4g
- Protein: 3g
- Carbohydrate: 17g
- Fiber: 3g
- Cholesterol: 3mg
- Iron: 2mg
- Sodium: 393mg
- Calcium: 58mg
- 3 medium leeks (about 3/4 pound),white and pale green parts only
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 1/2-inch piece peeled fresh ginger, finely chopped
- 1 teaspoon salt, divided
- 2 pounds celeriac (celery root), peeled and chopped into 1/2-inch pieces
- 1 Granny Smith apple, peeled and chopped
- 3 medium red beets (about 1 1/2 pounds), peeled and chopped into 1/2-inch pieces
- 4 cups low-sodium chicken broth, divided
- 3 cups water, divided
- 1/2 teaspoon pepper, divided
- 1/4 cup inner celery leaves
- 1. Halve leeks lengthwise, then coarsely chop. Wash in a bowl of cold water, agitating them, then dry on paper towels.
- 2. Melt butter with oil in a medium (2- to 3-quart) saucepan over medium heat until foam subsides. Cook leeks with ginger and 1/2 teaspoon salt, stirring, until softened (6-8 minutes). Transfer half of leeks to another medium saucepan.
- 3. Add celeriac and half of chopped apple to one of the saucepans and cook, stirring, 2 minutes. Add 2 cups broth, 2 cups water, and simmer, covered, until celeriac is very tender (about 30 minutes).
- 4. Add beets and remaining chopped apple to the other saucepan. Stir in remaining 2 cups broth and 1 cup water and simmer, covered, until beets are tender (about 30-40 minutes).
- 5. Purée celeriac soup with an immersion blender (or in batches in a blender) until smooth. (Use caution with hot liquids.) Return soup to cleaned saucepan. If thick, stir in 1/2 to 2/3 cup water. Season with 1/4 teaspoon each salt and pepper and keep warm.
- 6. Purée beet mixture as above. Stir in remaining 1/4 teaspoon each salt and pepper.
- 7. Serve soups separately in small cups, garnishing beet soup with celery leaves, and celeriac soup with a drizzle of beet soup.
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