It may be knobby and ugly on the outside, but when celery root is cooked, its inner beauty is revealed. This creamy soup has an almost gossamer texture and the delicate flavor of celery root, which has hints of celery and parsley. The parsley oil made by pureeing the herb with olive oil and then straining it underscores that flavor and adds a beautiful swath of green to the pale yellow soup.
Ingredients
- 4 cups chicken broth
- ½ of a medium celery root (about 10 ounces), peeled and cut into 1-inch pieces
- 2 medium russet baking potatoes (about 12 ounces), peeled and cut into 1-inch pieces
- ½ cup lightly packed fresh parsley
- ¼ cup olive oil
- Pinch salt
- 1 teaspoon lemon juice
- Salt and ground black pepper
- Fresh parsley (optional)
How to Make It
- In a large saucepan combine chicken broth, celery root, and potatoes. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until vegetables are very tender. Remove saucepan from heat; cool slightly.
- Meanwhile, for parsley oil, in a food processor or blender combine the ½ cup parsley, the olive oil, and the pinch of salt. Cover and process or blend until well combined (parsley will still be in small pieces). Press mixture firmly through a strainer into a small bowl; discard parsley in strainer. Set parsley oil aside.
- Transfer half of the celery root mixture to the food processor or blender. Cover and process or blend until smooth. Repeat with remaining celery root mixture. Return all the soup to the saucepan. Stir in lemon juice; heat through. Season with salt and pepper. Ladle soup into bowls. Drizzle with parsley oil. If desired, garnish with additional parsley.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 228 kcal Calories from Fat: 126 kcal |
|
% Daily Value*
|
| Total Fat 14 g 40% |
Trans Fat 0.0 g |
Cholesterol 5 mg 2% |
Sodium 1123 mg 19% |
carbohydrates 23 g 18% |
Dietary Fiber 3 g 8% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |