Celery Root and Carrot Soup

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By: Dana McCauley

Inspired by a soup of similar description at the Bijou restaurant, this pretty soup is subtle and light-bodied.

Ingredients

2 tbsp (30 mL) butter

1 small onion, chopped

1 clove garlic

1 bay leaf

1 tbsp (15 mL) chopped fresh thyme

1/2 tsp (2 mL) each salt and pepper

4 tsp (20 mL) all-purpose flour

4 cups (1 L) chicken broth

2 cups (500 mL) each chopped, peeled celery root and carrot

1 tsp (5 mL) red wine vinegar (approx)

1 cup (250 mL) 35% whipping cream

Preparation

Melt butter in a deep saucepan or Dutch oven set over medium heat. Add onion, garlic, bay leaf, thyme, salt and pepper. Cover partially and cook, stirring occasionally, for 10 minutes.

Sprinkle flour evenly over onion mixture and cook, stirring constantly, for 2 minutes without browning. Add 1 cup (250 mL) broth and stir until flour is completely incorporated. Add remaining broth.

Add vegetables and bring mixture to a boil. Cover and cook for 20 minutes or until vegetables are very tender. Discard bay leaf. Purée soup in batches and strain through a fine sieve. Stir in vinegar and cream.

Heat without boiling. Taste and adjust salt, pepper and add a little more vinegar if necessary.

Makes 8 small servings.

Make-ahead: Can be made at least 8 hrs. ahead.

Serving(s): 8

Nutritional Information
Per each of 8 servings: about
Calories	193
Fat (total)	15 g
Carbohydrate	12 g
Protein	5 g
Fibre	2 g
Sodium	593 mg
Vitamin A	Excellent source

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