Category: Main Course
Wild Rice and Celery Root Soup - TastyPlanner.com
Chef: Sarah Cavanagh
The knobby bulb called celeriac or celery root has a celery-like flavor, but one that is more robust and creamy at the same time. Add leftover turkey to make this an entree.
Recipe Source: Cooking Light
Ingredients
2 Tbs butter
1 cup thinly sliced leek
1/2 cup finely chopped carrot
2 tbs dry white wine
3 cups (1/2 inch) cubed peeled celeriac
3 cups fat free less-sodium broth
1 cup water
1/2 tsp kosher salt
1/2 tsp Freshly ground black pepper
1 3/4 cups cooked wild rice
2 tbs minced fresh chives
Instructions
1. Melt butter in a large saucepan over medium heat. Add leek and carrot; cover and cook for 5 minutes. Uncover and cook 5 minutes or until tender. Stir in wine, scraping pan to loosen brown bits. Add celeriac, broth, 1 cup water, salt, and pepper; bring to a boil. Cover and cook 10 minutes or until celeriac is tender.
2. Place 1 cup soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Add pureed soup mixture back to saucepan. Add wild rice; cook 15 minutes. Sprinkle with chives.
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