Wild Rice and Celery Root Soup

Wild Rice and Celery Root Soup Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
The knobby bulb called celeriac or celery root has a celery-like flavor, but one that is more robust and creamy at the same time. Add leftover turkey to make this an entrée.


8 servings (serving size: about 2/3 cup soup and 3/4 teaspoon chives)

Recipe from

Cooking Light

Nutritional Information

Calories 90
Fat 3.1 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 2.7 g
Carbohydrate 13.6 g
Fiber 1.8 g
Cholesterol 8 mg
Iron 0.8 mg
Sodium 353 mg
Calcium 29 mg


2 tablespoons butter
1 cup thinly sliced leek
1/2 cup finely chopped carrot
2 tablespoons dry white wine
3 cups (1/2-inch) cubed peeled celeriac (celery root; about 3/4 pound)
3 cups fat-free, less-sodium chicken broth
1 cup water
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups cooked wild rice
2 tablespoons minced fresh chives


1. Melt butter in a large saucepan over medium heat. Add leek and carrot; cover and cook 5 minutes. Uncover and cook 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits. Add celeriac, broth, 1 cup water, salt, and pepper; bring to a boil. Cover and cook 10 minutes or until celeriac is tender.

2. Place 1 cup soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Add pureed soup mixture back to saucepan. Add wild rice; cook 15 minutes. Sprinkle with chives.

Bill and Cheryl Jamison,

Cooking Light

November 2009
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