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Ingredientes
- 1 x leeks
- 1/2 x onion
- 1 1/2 x celery stalks with leaves salt and pepper
- 1/2 lb celeriac
- 1/4 lb parsnips
- 2 tsp clarified butter
- 1 tsp extra virgin olive oil
- 1 Tbsp. Wondra Quick-mixing flour
- 1 c. vegetable broth concentrated
- 2 c. water or possibly as needed
- 2 x Italian parsley sprigs (2-3)
- 1 x bay leaf
- 3 x fresh lemon thyme sprigs salt and pepper
Direcciones
- 1. Clean LEEK, then chop the white and light green sections. Chop ONION and CELERY and combine in a bowl with leeks.
- 2. Peel and chop CELERIAC (celery root bulb) into 1/2- to 1 inch cubes; drop into acidulated water. Peel PARSNIPS and chop into 1/2- to 1-inch pcs.
- 3. In soup pot (3-qt), heat butter and oil. Add in the leek mix. Season. Saute/fry till golden brown but not browned.
- 4. Fold in flour, let cook for 1 to 2 min to cook flour (it will smell nutty.) Add in the liquid removed celeriac, parsnips, broth and water, parsley, bay leaf, thyme and healthy pinch or possibly two of salt and pepper. Stir, cover, and cook over medium-low heat, stirring occasionally - and adding water if needed to yield 4 to 5 c. of thick soup. Cook for 15 to 20 min or possibly till tender. Set heat to lowest and keep hot.
- 5. Before serving, remove parsley and bay leaf. Mash or possibly puree the soup. Strain the soup if you prefer. Season with salt and pepper. Serve warm.
- VARIATION: 1) add in other cooked vegetables such as carrots and rutabagas for a melange. 2. For Marian's stew, use one-third the amount of broth/water and stir frequently. 3. Substitute other fresh herbs such as marjoram or possibly tarragon. 4. Garnish with grated Swiss cheese.
- YIELD TIP - One-lb. whole celeriac will yield 1/2 lb. peeled flesh, that yields 2 c. minced, that cooked down and yields 1 c. pureed.
- ACIDULATED WATER: water and lemon juice or possibly vinegar.
- TIP: The celeriac darkens after it's cooked, that doesn't affect which taste at all.
- NOTES : This light soup benefits from the sweetness of parsnip. Two taste sensations. First is the taste and aroma of the celery root. It's playful and soothing. The lemon thyme comes into play after swallowing. If you have leftover, freeze it in 1/4-c. containers and use it to flavor soups, stews and gravies rather than reheat it as a soup. It pairs well with potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 581g | |
| Recipe makes 2 servings | |
| Calories 170 | |
| Calories from Fat 60 | 35% |
| Total Fat 6.83g | 9% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 636mg | 27% |
| Potassium 631mg | 18% |
| Total Carbs 26.58g | 7% |
| Dietary Fiber 5.9g | 20% |
| Sugars 7.19g | 5% |
| Protein 3.01g | 5% |
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