crockpot celery root soup

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* Exported from MasterCook *

 

Sumptuous Celery Soup

 

Recipe By :Judith Finlayson

Serving Size : 8 Preparation Time :0:00

Categories : Electric Slow Cooker Soups

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon unsalted butter

1 medium onion -- chopped

1 garlic clove -- minced

1/2 teaspoon salt

1/4 teaspoon pepper

1 large celery root -- peeled, shredded (TIP)

1 large potato -- peeled, 1/2-inch cubes

4 cups vegetable stock

1 cup whipping cream

1 pinch ground nutmeg

1/4 cup chopped fresh dill

 

1. In a skillet over medium heat, melt butter. Add onions and cook until soft.

Add garlic, freshly milled salt and pepper and cook for 1 minute. Add celery

root and potato, stirring to combine. Pour stock over mixture.

 

2. Transfer to slow cooker stoneware. Cover and cook until vegetables are

tender: LOW 8 to 10 hours; or HIGH 4 to 5 hours.

 

3. Using a slotted spoon, transfer solids plus 1 cup liquid to a blender or food

processor and process until smooth. Return to the slow cooker, add cream and

nutmeg. Cover and cook on HIGH for 15 minutes. Ladle soup into bowls and garnish

with dill.

 

TIP - Celery root oxidizes quickly when cut. Be sure to use the celery as soon

as it is shredded. In this recipe, you can combine the grated root with the

stock.

 

Description:

" Celeriac "

Source:

" The 150 best slow cooker recipes by Judith Finlayson (Robert Rose 2001) "

 

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Per Serving (excluding unknown items): 217 Calories; 14g Fat (58.7% calories

from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol;

972mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

 

NOTES : Celeriac or celery root, a knobby brown root, now widely available in

North American supermarkets, is often used raw, as a salad, in France and Italy.

It is actually a type of celery, with crispy white flesh that is slightly

peppery. Since it will keep for a week or longer in the refrigerator, it makes

an excellent winter vegetable. This simple cream soup has a lovely sweet yet

piquant flavor, which is complimented with the addition of dill. Serve it as a

starter to an elegant dinner or as a weekday meal with crusty bread and salad.

Serves 6 to 8.

 

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

 

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=^..^= PatH (Pat Hanneman)

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