Wild Rice and Celery Root Soup

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.

Yield: 8 servings (serving size: about 2/3 cup soup and 3/4 teaspoon chives)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 3.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.7g
  • Carbohydrate: 13.6g
  • Fiber: 1.8g
  • Cholesterol: 8mg
  • Iron: 0.8mg
  • Sodium: 353mg
  • Calcium: 29mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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