Celery Root Soup
Ingredients
- 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 kosher salt
- 32 ounces chicken or vegetable stock
Instructions
- 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.
Video
Nutrition
Calories: 110kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Cholesterol: 10mg | Sodium: 410mg | Fiber: 1g | Sugar: 4g
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