Wild Rice and Celery Root Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The knobby bulb called celeriac or celery root has a celery-like flavor, but one that is more robust and creamy at the same time. Add leftover turkey to make this an entrée. Ingredients:
2 tablespoons butter |
1 cup thinly sliced leek |
1/2 cup finely chopped carrot |
2 tablespoons dry white wine |
3 cups (1/2-inch) cubed peeled celeriac (celery root; about 3/4 pound) |
3 cups fat-free, less-sodium chicken broth |
1 cup water |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 3/4 cups cooked wild rice |
2 tablespoons minced fresh chives |
Directions:
1. Melt butter in a large saucepan over medium heat. Add leek and carrot; cover and cook 5 minutes. Uncover and cook 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits. Add celeriac, broth, 1 cup water, salt, and pepper; bring to a boil. Cover and cook 10 minutes or until celeriac is tender.
2. Place 1 cup soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Add pureed soup mixture back to saucepan. Add wild rice; cook 15 minutes. Sprinkle with chives.
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