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Celery Root Soup Recipe | |
American Soup | |
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Ingredients:
2 large celery roots, peeled and cut into 1/2-inch cubes 1 large yellow onion, peeled and finely diced 3 tablespoons olive oil or unsalted butter 2 quarts chicken or vegetable stock 1 bunch parsley, finely chopped 1-2 teaspoons kosher salt Freshly ground pepper 8 tablespoons Spanish dry sherry Whole cream to garnish, if desired
Directions:
1. In large soup pot over low heat, slowly sweat onions and celery root in olive oil, stirring often, allowing the juices to come forth, about 20-30 minutes. If mixture is dry and sticking to the bottom, add more oil or butter, or a splash of stock.2. Add stock. Simmer until thoroughly cooked, about 45 minutes. Remove from stove and purie in batches in a blender with most of parsley; season with salt and pepper to taste. 3. To serve, place a tablespoon of sherry in each bowl. Ladle soup into bowl and garnish with a swirl of cream, if desired, and a sprinkle of parsley. Serve immediately. Serves 8
Nutrition Facts Per Serving:
Calories: 171 -- Fat: 6 -- % fat calories: 31 -- Cholesterol: 0 --
Carbohydrate: 24 -- Protein: 5
Suggested Wine: Enate, "Los Faunos" Tempranillo, Somontano, Spain, 1997, $12.
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