Name: Triple Celery Bisque
Total time: 1 h 10 min
Ingredients: 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; ¼ teaspoon ground white pepper; 1/2 cup lovage (see Note) or celery leaves, plus a few extra for garnish; ½ cup evaporated nonfat milk

Directions

Step 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.

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Step 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.)
Step 3

Return the soup to the pan, stir in evaporated milk and heat through. Garnish each bowl with a lovage (or celery) leaf.

Tips

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.

Tips

Note: Lovage is related to celery and has a similar taste and appearance. Its leaves are used as a seasoning.

Nutrition Facts

Serving Size: generous 1 cup

Per Serving:

136 calories; protein 4.6g; carbohydrates 26.1g; dietary fiber 3.4g; sugars 5.3g; fat 2.2g; saturated fat 0.4g; cholesterol 0.6mg; vitamin a iu 319.9IU; vitamin c 15.7mg; folate 33mcg; calcium 120.2mg; iron 1.6mg; magnesium 47.3mg; potassium 696.9mg; sodium 436.2mg; thiamin 0.1mg.

Exchanges:

1 starch, 1 vegetable

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Ingredients

Directions

Tips

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Tips

Nutrition Facts