Double Celery Soup
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Double Celery Soup
Photography by Yvonne Duivenvoorden
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 57 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 9 mg |
| sodium | 423 mg |
| potassium | 175 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 5 |
| vit A | 5 |
| vit C | 8 |
| folate | 6 |
Using olive oil instead of butter makes this lovely light green purée vegan.
Ingredients
- 3 tbsp butter or olive oil
- 6 celery ribs, sliced
- 3 leeks, (white and light green parts only), sliced
- 1 tsp crushed fennel seeds
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 celery root, (about 1 lb/500 g), peeled and chopped
- 4 cups vegetable broth
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 2 tbsp chopped celery leaves
Preparation
In large saucepan or Dutch oven, melt butter over medium heat; cook celery, leeks, fennel seeds, salt and pepper, stirring occasionally, until translucent, about 20 minutes. Add celery root, broth and 4 cups (1 L) water; bring to boil. Reduce heat and simmer, covered, until vegetables are soft, about 25 minutes. Remove from heat and stir in parsley; let stand 5 minutes.
Using immersion blender or in batches in blender, purée soup until smooth. Stir in lemon juice. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container and refrigerate for up to 2 days. Reheat.) Ladle into bowls; sprinkle with celery leaves.
Using immersion blender or in batches in blender, purée soup until smooth. Stir in lemon juice. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container and refrigerate for up to 2 days. Reheat.) Ladle into bowls; sprinkle with celery leaves.
Source : Canadian Living Magazine: December 2009
- Keywords : Winter; Vegan; Soup; Celery; Leeks; Celery root; Boil; Simmer; Blend; Make-Ahead;
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