Celery Root Soup

Celery Root Soup


Yield: 12 Servings

Ingredients

  • 4 oz Fresh Leek-Trimmed, Sliced
  • 6 oz Fresh Jumbo Yellow Onions-Trimmed, Diced
  • 1 lb Fresh Celery-Trimmed, Diced
  • 2 qt Water
  • 2 lb Fresh Potato-Peeled, Diced
  • 1 tsp Kosher Salt
  • ½ tsp Spice Ground Black Pepper
  • ¼ tsp Herb Dried Thyme Leaf Whole
  • 1 each Herb Dried Whole Bay Leaves
  • ¼ cup Oil Blend Vegetable 90/EVO 10
  • 1 ½ tsp Spice Caraway Seed Whole-Crushed

Method

In stockpot over medium-high heat, heat oil. Add leek, onion, celery. Sauté until vegetables are very tender, 10-12 minutes. Stir in base.

Add remaining ingredients except stock. Bring to a boil. Reduce heat. Simmer until potato is very tender, 30-40 minutes. Discard bay leaves. Puree.

Cover. Keep hot for service.


Nutritional Information  
Calories 120.28 cal
Calories from Fat 42.39 cal
Total Fat 4.71g
Saturated Fat 0.54g
Trans Fat 0.05g
Polyunsaturated Fat 2.07g
Monounsaturated Fat 2.01g
Cholesterol 0 mg
Sodium 134.36 mg
Carbohydrate 18.46g
Fiber 2.28g
Total Sugars 2.26g
Protein 1.86