Food > Recipe Directory > Courses/Meal Type > Soup > Cream of Celery Root Soup
Cream of Celery Root Soup Recipe
Cream of Celery Root Soup
Katherine Bruni wanted to get her hands on this wonderful warming soup she enjoyed at the French bistro Restaurant L'Échaudé in Quebec City. The chef was pleased to cooperate. This simple soup is lovely with homemade croutons.
Ingredients
- 3 celery roots, peeled and finely diced
- 1 tbsp (15 mL) extra-virgin olive oil
- 4 onions, finely diced
- 4 cups (1 L) chicken stock
- 1/4 tsp (1 mL) each salt and pepper
- 1/2 cup (125 mL) whipping cream
- celery leaves
Preparation
In saucepan, heat oil over medium heat; cook onions, stirring, until translucent, about 3 minutes. Add celery root and stock; bring to boil. Reduce heat and simmer for 40 minutes. In blender or food processor, purée in batches, until smooth. Strain through fine sieve, if desired.
Return to saucepan; stir in salt, pepper and cream. Bring to simmer over medium-high heat, stirring constantly. Garnish with celery leaves.
Return to saucepan; stir in salt, pepper and cream. Bring to simmer over medium-high heat, stirring constantly. Garnish with celery leaves.
- Cooking Time
- 45 Minutes
- Serving(s)
- 6 to 8 servings
| Per each of 8 servings | |
|---|---|
| Calories | 108 |
| Protein | 4 g |
| Fat (total) | 8 g |
| Sat. Fat | 4 g |
| Carbohydrate | 7 g |
| Fibre | 1 g |
| Cholesterol | 19 mg |
| Sodium | 476 mg |
| Calcium | 3 % RDI |
| Iron | 4 % RDI |
| Vitamin A | 5 % RDI |
| Vitamin C | 5 % RDI |
| Folate | 5 % RDI |
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Source
Homemakers Magazine: October 2004
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