PURéE OF CELERY ROOT SOUP

Purée of Celery Root Soup image

This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil.

Provided by Marian Burros

Categories dinner, weekday, appetizer

Time 35m

Yield 4 servings (about 7 cups)

Number Of Ingredients 10

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Ingredients

1/4 cup olive oil
1 small leek, white part only, coarsely chopped
1/2 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, thinly sliced
2 1/2 cups peeled, coarsely chopped celery root (about 1 pound after peeling)
3 cups no-salt-added chicken stock or broth
4 to 7 tablespoons skim milk
Salt and freshly ground black pepper
2 tablespoons sliced chervil or tarragon

Steps:

In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 7 grams