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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.