Opaline's Celery Root Soup

Recipe Ingredients

1		Rosemary sprig
3		Sage leaves
1		Bay leaf
1 tablespoon	15ml	Grape seed oil
3/4 cup	46g / 1.6oz	Sliced onion
2 lbs	908g / 32oz	Celery root - peeled, and
		Cut into 1" pieces
1		Vegetable stock
1 1/4 teaspoons	6.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1 cup	237ml	Whipping cream
		Good-quality extra virgin olive oil

Recipe Instructions

Place the rosemary, sage and bay leaf in a square of cheesecloth and tie it securely to make an herb sachet. Heat the oil in a large, heavy pot, add the onion and cook over low heat until translucent but not browned, about 5 to 7 minutes.

Add the herb sachet, celery root, vegetable stock and salt and pepper. Cover and bring to a simmer. Cook until the celery root is tender when tested with a knife, about 25 minutes. Remove 2 cups of stock and reserve.

Add the cream, bring to a simmer and cook 3 to 4 minutes, then remove from heat and discard the herb sachet. Puree the soup in a blender or food processor and strain. Add reserved stock back into the puree until the soup reaches desired thickness. Add more salt and pepper if needed.

Serve hot, drizzled with the olive oil. Serve with a grilled cheese sandwich made with brioche, Comte cheese and tomato confit.

This recipe yields 4 servings.

Each serving: 351 calories; 5 grams protein; 26 grams carbohydrates; 5 grams fiber; 27 grams fat; 14 grams saturated fat; 82 mg. cholesterol; 1,250 mg. sodium.

Source:
The Los Angeles Times, 05-12-2004

Rating

Average rating:

10 (1 votes)

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