Pureed Celeriac and Potato Soup
Recipe: #8762
March 27, 2013
Categories: Side Dishes, Potatoes Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"This is supposed to be a quick, thick, homey, family soup. Suggested toppings are chopped herbs, croutons sauteed in butter, diced ham or sausage or anything else you have on hand that sounds good! It is suggested you try this with water first before stock, so you can taste the wonderful flavors of celery root and potato. This is from Uncommon Fruits & Vegetables A Commonsense Guide. Posted for the You Want What?! recipe posting game."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (700.3 g)
- Calories 440.2
- Total Fat - 12.4 g
- Saturated Fat - 4.5 g
- Cholesterol - 15.5 mg
- Sodium - 3453.2 mg
- Total Carbohydrate - 78.5 g
- Dietary Fiber - 11.2 g
- Sugars - 10.3 g
- Protein - 4.7 g
- Calcium - 242.7 mg
- Iron - 1.5 mg
- Vitamin C - 84.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat butter in a heavy pot over low heat, stir in onions, cover and cook for about 10 minutes, stirring occasionally until golden.
Step 2
Add celery root, potatoes, salt, celery seed, water, and 2 cups of milk to the onions. Stir, and bring to a boil, reduce heat and simmer gently covered for 30 minutes or until the vegetables are very tender.
Step 3
Puree (but leave it a little lumpy and chunky) in batches with a blender or food processor, or use an immersion blender right in the pot.
Step 4
Stir in more milk to desired consistency. Stir in salt and white pepper to taste. Reheat if needed.
Step 5
Suggested to top with chopped herbs, croutons sauteed in butter, diced ham or sausage or anything else you have on hand that sounds good! Enjoy!
Tips
No special items needed.
1 Reviews
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