Celery root will never win a beauty contest, but as the hero of a fall harvest soup, it gets the prize every time.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2006
In heavy saucepan, melt butter over medium-low heat. Add celery, onion and garlic; cover and cook, stirring occasionally, until translucent, about 8 minutes.
Add celery root, bay leaves, chicken stock and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, covered, until celery root is fork-tender, about 12 minutes. Let cool slightly. Discard bay leaves. In 2 batches, pur?soup. Set aside.
Shiitake Garnish: Meanwhile, in skillet, melt butter over medium-high heat; sautee shiitakes, salt and pepper until golden and no liquid remains, about 10 minutes. (Make-ahead: Let soup and mushrooms cool for 30 minutes. Refrigerate, uncovered, in separate airtight containers until cold; cover and refrigerate for up to 2 days.)
Strain soup into clean saucepan; stir in cream and salt. Heat over medium heat, stirring occasionally, until steaming. Warm mushrooms. Ladle soup into bowls; garnish with mushrooms.
Nutritional facts <b>Per serving:</b> about
- Sodium 483 mg
- Protein 3 g
- Calories 112.0
- Total fat 7 g
- Cholesterol 21 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
- Iron 5.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 7.0
- Vitamin C 8.0