Chestnut Celery Root Soup

Name: Chestnut Celery Root Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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)

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 6

Ingredients

1 T unsalted butter1 T extra virgin olive oil1/2 medium yellow onion, chopped2 cup peeled and coarsely chopped celery root**8 oz. bottled or vacuumed packed steamed chestnuts1/2 t minced fresh thyme4 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)

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.

Servings Per Recipe: 6

Nutritional Info 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

More Recipes Like This

TIME20

CALS21

(72 ratings)

Fresh Tzatziki Cucumber Dill Sauce/Salad

This fresh and tangy cucumber dill sauce uses non-fat plain yogurt to give it a creamy taste and texture. It can be eaten as a side dish with grilled chicken or as a topping on a gyro or pita sandwich!!Submitted by: MISSJCISRUNNING

CALORIES 21 FAT 0.1 PROTEIN 1.5 CARBS 3.6 FIBER 0.5

TIME10

CALS50

(34 ratings)

italian vinaigrette salad dressing

There's this salad at Buca Di Beppo and they use a dressing similar to this on their Apple Gorgonzola Salad. It's not right according to my boyfriend who works there, but i love it anyway. It's always better after a few days in the fridge. (ps, this isn't my recipe, i found in on the internet look for meemoskitchen on google)Submitted by: MMPIXIE

CALORIES 49.8 FAT 5.4 PROTEIN 0 CARBS 0.5 FIBER 0.1

TIME10

CALS61

(33 ratings)

Fresh Mango Salsa

Tastes like summer.Submitted by: HANNAHBOBANA

CALORIES 61.3 FAT 0.3 PROTEIN 1.1 CARBS 15.4 FIBER 2.4

TIME22

CALS40

(98 ratings)

Mini Taco Cups

These bite-size tacos are always a hit in our house! Have some fun with this recipe; try adding chopped chives, avocado, different varieties of beans, or red onions.
Submitted by: CHEF_MEG

CALORIES 40.4 FAT 0.7 PROTEIN 1.8 CARBS 6.9 FIBER 1.7

TIME0

CALS126

(71 ratings)

Cauliflower or Mock Potato Salad

This has been a great substitute for potato salad for me.Submitted by: JULIAAWATTS26

CALORIES 125.5 FAT 6.7 PROTEIN 4.9 CARBS 14.4 FIBER 5.4

Member Reviews