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.
Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
1 celery root, (celeriac; about 2 pounds) , peeled and chopped (see Tip)
1 pound russet potatoes, peeled and chopped
1 large onion, chopped
1 stalk celery, chopped
1 large leek, trimmed, washed thoroughly and sliced
4 cups water
1 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup lovage (see Note) or celery leaves, plus a few extra for garnish
1/2 cup evaporated nonfat milk
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.
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.)
Return the soup to the pan, stir in evaporated milk and heat through. Garnish each bowl with a lovage (or celery) leaf.
Tip: To peel a celery root, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the root. Or use a vegetable peeler and peel around the root at least three times to ensure all the fibrous skin has been removed.
Note: Lovage is related to celery and has a similar taste and appearance. Its leaves are used as a seasoning.
Great way to use up celery!
I didn't want to use potatoes because of the carb count, so I opted for turnips because the have less. I also forgot the leeks at the grocery store, so I just used onion. I did add a good bit of garlic and 1/2 teaspoon of nutmeg. The soup was very luxurious, I felt like I was eating a full fledged, full calorie cream soup!