Cream of Celery Root and Potato Soup with Watercress
Number of servings : Prep time: Cooking time: Type of meal : | Soups | Soups Special diet : |
Number of servings :
Prep time:
Cooking time:
Type of meal : | Soups | Soups
Special diet : | Vegetarian
Ingredients
1 tbsp (15 mL) olive or canola oil
2 large onions, coarsely chopped
2 quarts (2 L) quarts (2 L) chicken or vegetable stock
12 oz (350 g) celery root, diced, or celery, thickly sliced
1 large all-purpose potato, peeled and diced
1/4 tsp (1 mL) dried thyme
1 bay leaf
1/2 cup (125 mL) buttermilk or 1% low-fat milk
1/8 tsp (0.5 mL) each salt and pepper
1/2 cup (125 mL) watercress or torn spinach leaves
Directions
In a 4-quart (4 L) saucepan, heat the oil over moderate heat. Add the onions, then 3/4 cup (175 mL) of the stock, and sauté until softened but not browned. Stir in the celery root and potato. Pour in the remaining stock, add the herbs, and bring to a boil. Simmer the soup, partially covered, stirring occasionally, for 20 to 25 minutes, until all the vegetables are very soft. Remove the bay leaf and, using a slotted spoon, transfer the vegetables to a blender or food processor. Purée until very smooth. Add the vegetable purée to the saucepan and return to a simmer. Add the buttermilk, salt, and pepper and simmer the soup about 5 minutes longer. Stir in the watercress leaves. Remove the pan from the heat and let the leaves wilt in the soup.
Makes 9-1/2 cups (1.375 L).
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:625
