Cream Of Celery Root Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
2		Celery roots - peeled, cut 1" piece
2		Onions - chopped (medium)
1 cup	110g / 3.9oz	Chopped celery
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Garlic cloves - minced
1 teaspoon	5ml	Celery salt
1/8 teaspoon	0.6ml	Cayenne pepper
1/2 cup	118ml	Dry vermouth or dry white wine
5 cups	1185ml	Chicken Stock or Vegetable Stock - see * Note
1 cup	237ml	Whipping cream
		Chopped fresh chives or celery leaves

Recipe Instructions

* Note: See the "White Chicken Stock", "Brown Chicken Stock", and "Vegetable Stock" recipes which are included in this collection.

Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6343 broadcast 01-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.