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Celeriac Soup

Ingredients
  Safflower oil 3 Teaspoon
  Chopped leeks 2 Cup (32 tbs)
  Onion powder 1 Teaspoon
  Brown rice 3 Teaspoon
  Peeled diced celery root 4 Cup (64 tbs) (Celeriac)
  Homemade chicken stock/2 cans regular-strength chicken broth 4 Cup (64 tbs)
  Broth/Water 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon (Or To Taste)
  Chopped fresh parsley 2 Teaspoon
Directions

Heat oil in a Dutch oven.
Add leeks, onion powder, and rice.
Mix, cover, and let cook, stirring several times until leeks are transparent, about 10 minutes.
Add celeriac and the 4 cups broth.
Heat to simmer and cook until vegetables and rice are very tender, 30-40 minutes.
Whirl in food processor with steel blade or in blender in batches if necessary until very smooth.
Return to pan.
Add the 2 cups broth and salt to taste.
Reheat.
Serve sprinkled with chopped parsley.
Variation: If you can use milk, you can substitute 2 c. milk for the 2 c. broth or water.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable

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