Wild Rice and Celery Root Soup

6 Reviews
ADD YOUR REVIEW
Photo: Ellen Silverman; Styling: Toni Brogan
Yield
8 servings (serving size: about 2/3 cup soup and 3/4 teaspoon chives)
By Bill and Cheryl Jamison
November 2009
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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Ratings & Reviews

Toddler Friendly!

kasperc2
January 02, 2016
I prepared this soup New Year's Day. The delicate flavor was exactly what I was looking for after all of the heavy Holiday meals. I loved the nuttiness the wild rice gave. I did blend a bit more than was suggested to give the soup a creamier texture.All in all, it was a very good light meal. Even my 2-yo grandson liked it!

kasperc2's Review

cinicem
October 20, 2014
Overall, pretty bland. The addition of the wild rice was nice but this soup really needed some kind of wow factor. Either some paprika or some red pepper flakes would of helped. Without it, it just tastes like you literally blended celery and chicken broth together. I made some thyme croutons to dip into the soup, otherwise I probably would've tossed the soup. Good start to a great soup. But as is, eh, it grows on ya. Will I take the time to make it again? I highly doubt it. Wait, I just finished my bowl and want more. First few bites were bland then it just got better and better! Definitely great paired with the Thyme crouton wedges I made!

yoohoopug's Review

Nuggerts
December 06, 2011
This soup is now a holiday staple in my family. I even got a veggie-hater to enjoy it!

cinicem's Review

killerpeach
October 14, 2010
This almost tastes like a uniquely flavored chicken noodle soup (made with wild rice instead of noodles). I added rotisserie chicken to make it a bit more filling as a full dinner. Simple to make, slightly sweet and very distinctive.

ScottD's Review

ScottD
January 19, 2010
Very good weeknight recipe. I would make it again, but add something to spice it up. It was a tad bland. A good sprinkling of white pepper or a pinch of red pepper flakes in the initial saute might be good. With a salad I served a 1cup portion and it was a satisfying meal.

killerpeach's Review

yoohoopug
November 21, 2009
This was an extremely tasty, simple vegetable soup. It really let the vegetable flavor shine without herbs and spices. I would definitely make this again. I didn't have wild rice so I left the rice out and it was still delicious. Highly recommended!
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