Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 3

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.

Bill and Cheryl Jamison
Recipe by Cooking Light November 2009

Gallery

Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

90 calories; fat 3.1g; saturated fat 1.9g; mono fat 0.8g; poly fat 0.3g; protein 2.7g; carbohydrates 13.6g; fiber 1.8g; cholesterol 8mg; iron 0.8mg; sodium 353mg; calcium 29mg.
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