CELERY ROOT SOUP

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Celery Root Soup image

Provided by Catherine McCord

Categories     Soup/Stew     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Low Sodium     Low/No Sugar     Wheat/Gluten-Free     Lunch     Leek     Root Vegetable     Healthy     Weelicious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6-8

Number Of Ingredients 5

1 tablespoon butter or olive oil
2 leeks, white and light green part only, chopped
2 celery root bulbs (about a pound each), peeled and chopped
1/2 teaspoon salt
32 ounces chicken or vegetable stock

Steps:

  • In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
  • Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
  • Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
  • To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.

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