Celery Root and Potato Soup
Per ServingCelery Root and Potato Soup |
||
|---|---|---|
| Makes: 12 | ||
| Serving Size: 1 cup | ||
| Calories | 95 | |
| Fat | 2.5 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 15 | g |
| Fiber | 2 | g |
| Sugars | 3 | g |
| Cholesterol | 0 | mg |
| Sodium | 295 mg (without added salt) | |
| Protein | 3 | g |
| Choices: Starch 1, Fat 0.5 | ||
- Makes: 12
- Serving Size: 1 cup
- Preparation Time: 10 minutes
- Cooking Time: 55 minutes
Ingredients
| 1 1/2 | lb. | celery root (celeriac) |
| 2 | Tbsp. | olive oil |
| 1 | large | onion, chopped |
| 6 | cups | reduced-sodium, low-fat chicken broth |
| 1 1/2 | lb. | Idaho potatoes, peeled and quartered |
| Salt and pepper to taste | ||
| 1 | cup | 1% milk |
Directions
- Trim the base of the celery root with a knife and then peel the skin with a vegetable peeler. Rinse the celery root and slice it into 1/4-inch slices.
- Heat the oil in a large saucepan over medium heat, add the onion, and sauté for 5 minutes. Add the celery root and chicken broth. Bring to a boil, cover, and simmer for 5 minutes. Add in the potatoes and salt and pepper. Cover and simmer for 25 minutes until the vegetables are very soft.
- Puree the vegetables with the liquid in batches in a food processor. Return to the saucepan and heat over medium heat. Gradually add the milk and heat, but do not boil. Readjust seasonings if necessary and serve.
