Bean & Celery Root Soup
|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)|
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).