Puree of Celery Root Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
50
protein 
2 g
sodium 
87 mg
carbohydrates 
7 g
fat 
2 g
fiber  
1 g
cholesterol 
3 mg
Servings 
8 (¾ cup ea.)
Ingredients 

1 Tbsp canola oil
½ cup chopped fresh leeks, white part only
½ cup diced celery
1 lb celery root, diced
½ cup peeled and diced Yukon Gold potatoes
¼ tsp coriander
6 cups chicken stock
¼  tsp sea salt
⅛ tsp freshly ground black pepper
1½ Tbsp fresh lemon juice

Instructions 
  1. In a large saucepan over medium heat, sauté leeks and celery until leeks become translucent. Add diced celery root, potatoes and coriander and cook for 5 minutes, stirring constantly.
  2. Add chicken stock and bring to a slow simmer. Cook for 20 minutes, or until celery root is tender.
  3. Remove from heat, allow to cool slightly and puree with a hand-held immersion blender or in a food processor. Add salt, pepper and finish with lemon juice.