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Celeriac Soup Recipe

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This recipe for Celeriac Soup is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped leeks
1 cup chopped onions
3 Tbsp. uncooked rice
3 Tbsp. butter
4 cups peeled and diced celeriac (celery root, about 1 3/4 lbs.)
1/4 tsp. salt
pepper to taste
4 cups chicken stock
2 cups light cream
Minced parsley/cilantro
Directions:
Directions:
In a large saucepan, sweat the leeks, onions, and rice in butter, covered with a buttered round of wax paper and the lid, over moderately low heat for 10 minutes, or until the vegetables are translucent. Add the peeled and diced celeriac, salt, and pepper; stir the mixture to coat the celeriac and add the chicken stock. Bring the liquid to a simmer and cook the mixture for 30 minutes. Puree the soup through a food mill into a saucepan and add cream. Bring the soup to the boiling point, ladle it into 6 bowls, and garnish each serving with minced parsley/cilantro.

Makes 10-12 servings.
Personal Notes:
Personal Notes:
Gourmet Club - Spring Dinner, February 2, 1980

 

 

 

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