Double Celery Soup

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* Exported from MasterCook *

 

Double Celery Soup

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 6 Preparation Time :0:00

Categories : Slow Cooker Cooking Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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8 stalks celery -- (with leafy tops if possible) trimmed & cut

into 1/2 " lengths

(about 3 cups)

1 large celery root -- (about 1 1/2 lbs) peeled & cut into 1 "

dice (about 4 cups)

1 medium onion -- chopped

4 cups Vegetable Stock (pg 9) -- plus more if needed

3/4 cup heavy cream

salt & freshly ground pepper

finely chopped fresh chives

 

Place the celery (and leaves), celery root, onion, and broth or stock in the

insert of the slow cooker. Cover, set on high, and cook for 4 hours or until

the vegetables are very soft. Let the soup cool for 20 minutes, then puree it

with an immersion blender right in the insert. (Alternatively, the soup can be

pureed in batches in a food processor fitted with the metal blade or in a

blender.) Stir in the cream and add salt and pepper to taste. Serve hot or

chilled, garnished with chives.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 121 Calories; 11g Fat (79.5% calories

from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 76mg

Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

 

NOTES : If you've never used celery root (celeriac) before, this is a good

introduction. Don't be put off my celery root's appearance; beneath that

scruffy exterior lies a flavorful root vegetable similar in taste to a turnip or

parsnip. The easiest way to peel it is with a sharp paring knife. Shave off

the outer covering until you reach the root's clean, white interior. I prefer

this soup ice cold, but it can be served piping hot as well.

Nutr. Assoc. : 0 0 0 0 0 0 0