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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 123.1
  • Total Fat: 5.0 g
  • Cholesterol: 5.2 mg
  • Sodium: 543.9 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.7 g

View full nutritional breakdown of Chestnut Celery Root Soup calories by ingredient
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Chestnut Celery Root Soup

Submitted by: BIGGERINREALIFE

Introduction

Yummy winter soup with all the comfort of potato leek, but half the calories. Don't be fooled, a little of this soup goes a long way! My husband was happily surprised by how incredibly filling a bowl is! Healthfully adapted from a recipe received in a recipe exchange. Yummy winter soup with all the comfort of potato leek, but half the calories. Don't be fooled, a little of this soup goes a long way! My husband was happily surprised by how incredibly filling a bowl is! Healthfully adapted from a recipe received in a recipe exchange.
Number of Servings: 6

Ingredients

    1 T unsalted butter
    1 T extra virgin olive oil
    1/2 medium yellow onion, chopped
    2 cup peeled and coarsely chopped celery root**
    8 oz. bottled or vacuumed packed steamed chestnuts
    1/2 t minced fresh thyme
    4 cups low sodium vagetable broth (use chicken for more protein)
    1 t kosher or sea salt (to taste)
    1 t pepper (to taste)
    3 T heavy cream (optional, not included in calories)
    thinly sliced chives (optional, not included in calories)

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Directions

Melt butter in oil in a medium saucepan over medium heat. Add onion and cook until soft, 10 mins. Add celery root, chestnuts, thyme, and stock (if stock doesn't cover your ingredients, add sotck/water to just cover as necessary). Simmer, covered, for about 20-25 mins, until celery root is tender.

Puree soup with an imersion blender, or in a regular blender in batches. Stir in salt and pepper and optional cream. Serve in warmed bowls with bread for dipping or a side salad. Garnish with chives, if using.

**The easiest way I've found to peel a celery root is not to bother with a peeler at all. After washing the root thoroughly (them suckers are muddy!) slice off the top and base of the root with a butcher knife. Setting the root on one of it's newly-flat sides, run your knife from the top to bottom of the root, cutting away the skin in thick strips, exposing the smooth white interior. Chop the flesh coarsely.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user KNITMETOGETHER.






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