Celery Root and Cauliflower Bisque

[Guest guest]

Celery Root and Cauliflower Bisque

 

2 tbsps. butter

2 onion, minced

1 tsp. celery seeds

1 tbsp. coriander seeds, finely crushed

2 tsps. ground cumin

1 large celeriac, peeled and cut in 1/2-inch cubes

1/2 head cauliflower, chopped to yield 4 cups, you may

substitute cabbage

1 medium potato, cut into 1/2-inch cubes

6 cups vegetable broth

6 to 8 tsps. salt

1 cup lowfat yogurt

1/2 cup heavy cream

 

In a medium saucepan, melt butter. Add the onion and

cook, stirring occasionally, over medium heat for 3

minutes. Add the celery and coriander seeds, and

cumin, and cook for 1 minute. Add the celeriac,

cauliflower, potato, and broth. Bring the soup to a

boil, then simmer for 20 minutes. Working in batches

no larger than 2 cups, puree the soup in a blender.

Stir in the salt to taste, mix in yogurt and cream and serve.

 

 

 

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