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Bean & Celery Root Soup

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Ingredients
  Celery root 1 Pound (1 Medium One)
  Salad oil 2 Tablespoon
  Onion 1 Medium, chopped
  All purpose flour 1⁄2 Cup (8 tbs)
  Canned regular strength beef broth 50 3⁄4 Ounce (3 1/2 Cans Of 14 1/2 Ounce Each Or 6 1/2 Cups)
  Cooked great northern beans/2 cans of about 1 pound each great northern beans, drained 3 Cup (48 tbs)
  Carrots 2 Medium, thinly sliced
  Brussels sprouts 3⁄4 Pound, halved lengthwise
  Whipping cream 1⁄2 Cup (8 tbs)
Directions

Prepare celery root, cutting it into 1/2-inch cubes and submerging immediately in acidulated water.
Heat oil in a 6- to 8-quart pan over medium-high heat; add onion and cook, stirring often, until soft.
Stir in flour; cook, stirring, until bubbly.
Gradually stir in broth; bring to a boil, stirring.
Drain celery root; add to broth mixture along with beans and carrots.
Return to a boil; then reduce heat, cover, and simmer until celery root is tender when pierced (about 10 minutes).
Add Brussels sprouts and cream; cook, uncovered, until sprouts are tender when pierced (about 10 more minutes).

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
20 Minutes

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