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20 minute dinner recipes

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Triple Celery Bisque

http://www.eatingwell.com/recipes/triple_celery_bisque.html

From EatingWell:  March/April 1991

In this pureed bisque, celery root (celeriac) stars with russet potatoes and more celery flavor in the form of fresh celery and lovage or celery leaves. Evaporated nonfat milk adds creaminess without adding cream.

8 servings, generous 1 cup each | Active Time: 25 minutes | Total Time: 1 hour 10 minutes

Ingredients

Preparation

  1. Heat oil in a large saucepan or Dutch oven over medium-low heat. Add celery root, potatoes, onion, celery and leek. Reduce heat to low, cover and cook until the vegetables are softened, stirring occasionally, 45 to 50 minutes.
  2. Add water, salt and white pepper to the pan. Bring to a simmer and cook for 5 minutes. Remove from the heat and stir in lovage (or celery leaves). Puree in batches in a food processor or blender until smooth. (Use caution when pureeing hot liquids.)
  3. Return the soup to the pan, stir in evaporated milk and heat through. Garnish each bowl with a lovage (or celery) leaf.

Nutrition

Per serving : 136 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 1 mg Cholesterol; 26 g Carbohydrates; 5 g Protein; 3 g Fiber; 436 mg Sodium; 697 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 5 lean meat, 1 fat

Tips & Notes