Celery Root Soup Recipe

American Soup

More American Soup Recipes

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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Submitted 6/13/05.
Source: Hugh O'Neill, chef/owner of Hugh's New American Bistro, Denver.
Submitted By: Marlen
matchlessm@aol.com
Celery Root Soup


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