Duo of Celeriac and Beet Soup Recipe

Prep: 40 minutes; Cook: 40 minutes.

You might not be familiar with celeriac, or celery root, but this fall vegetable is worth a try. Its flavor is comparable to celery and parsley-light and fresh.

Recipe Is: Low Cholesterol, Low-fat, Low Saturated fats

Ingredients

  • 3 medium leeks (about 3/4 pound),white and pale green parts only
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 1/2-inch piece peeled fresh ginger, finely chopped
  • 1 teaspoon salt, divided
  • 2 pounds celeriac (celery root), peeled and chopped into 1/2-inch pieces
  • 1 Granny Smith apple, peeled and chopped
  • 3 medium red beets (about 1 1/2 pounds), peeled and chopped into 1/2-inch pieces
  • 4 cups low-sodium chicken broth, divided
  • 3 cups water, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 cup inner celery leaves

Nutritional Information

  • Calories per serving 103
  • Fat per serving 2.9g
  • Saturated fat per serving 1g
  • Monounsaturated fat per serving 1.4g
  • Polyunsaturated fat per serving 0.4g
  • Protein per serving 3g
  • Carbohydrate per serving 17g
  • Fiber per serving 3g
  • Cholesterol per serving 3mg
  • Iron per serving 2mg
  • Sodium per serving 393mg
  • Calcium per serving 58mg
  • Calories per serving 103
  • Fat per serving 2.9g
  • Saturated fat per serving 1g
  • Monounsaturated fat per serving 1.4g
  • Polyunsaturated fat per serving 0.4g
  • Protein per serving 3g
  • Carbohydrate per serving 17g
  • Fiber per serving 3g
  • Cholesterol per serving 3mg
  • Iron per serving 2mg
  • Sodium per serving 393mg
  • Calcium per serving 58mg

How to Make It

Step 1

Halve leeks lengthwise, then coarsely chop. Wash inside a bowl of cold water, agitating them, then dry in writing towels.

Step 2

Melt butter with oil in a medium (2- to 3-quart) saucepan over medium heat until foam subsides. Cook leeks with ginger and 1/2 teaspoon salt, stirring, until softened (6-8 minutes). Transfer half of leeks to another medium saucepan.

Step 3

Add celeriac and 1 / 2 of chopped apple to 1 from the saucepans and cook, stirring, 2 minutes. Add 2 cups broth, 2 cups water, and simmer, covered, until celeriac is extremely tender (about Half an hour).

Step 4

Add beets and remaining chopped apple to another saucepan. Stir in remaining 2 cups broth and 1 cup water and simmer, covered, until beets are tender (about 30-40 minutes).

Step 5

Pure celeriac soup by having an immersion blender (or perhaps in batches inside a blender) until smooth. (Use caution with hot liquids.) Return soup to cleaned saucepan. If thick, stir in 1/2 to 2/3 cup water. Season with 1/4 teaspoon each salt and pepper and warm.

Step 6

Pure beet mixture as above. Stir in remaining 1/4 teaspoon each salt and pepper.

Step 7

Serve soups separately in small cups, garnishing beet soup with celery leaves, and celeriac soup with a drizzle of beet soup.

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