CELERY-ROOT-AND-CAULIFLOWER BISQUE

Celery-Root-and-Cauliflower Bisque image

Provided by Molly O'Neill

Categories weekday, soups and stews, appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

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Ingredients

2 tablespoons unsalted butter
1 medium onion, minced
1 teaspoon celery seeds
1 tablespoon lightly toasted coriander seeds, finely crushed
2 teaspoons ground cumin
2 medium celery roots, peeled and cut into 1/2-inch cubes
1/2 large head cauliflower, coarsely chopped, to make 4 cups
1 medium baking potato, peeled and cut into 1/2-inch cubes
6 cups chicken broth
6 to 8 teaspoons salt
1 cup low-fat yogurt
1/2 cup heavy cream

Steps:

In a medium saucepan, melt the butter. Add the onion and cook, stirring occasionally, over medium heat for 3 minutes. Add the celery seeds, coriander seeds and cumin and cook for 1 minute. Add the celery roots, cauliflower, potato and broth. Bring the soup to a boil, then simmer for 20 minutes.
Working in batches no larger than 2 cups, puree the soup in a blender. Stir in the salt to taste, yogurt and cream and serve.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 843 milligrams, Sugar 8 grams, TransFat 0 grams