Using olive oil instead of butter makes this lovely light green purée vegan.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 423 mg
- Protein 2 g
- Calories 57.0
- Total fat 3 g
- Potassium 175 mg
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
%RDI
- Iron 5.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 8.0
