Puree of White Bean and Celery Root Soup
1 cup dry white cannellini beans, soaked overnight
10 oz celery root (approx 2 cups chopped)
1/4 cup extra-virgin olive oil
1 1/2 qt water
1 tsp sea salt
1/2 tsp freshly ground black pepper
Peel and chop celery root. In a large sauce pot or stock pan, sauté celery root in olive oil for 5 to 7 minutes, or until it starts to brown and caramelize.
Add beans and water to the pot and cook uncovered for 45 minutes, or until beans are soft.
Pour in a blender container and puree until smooth. Stir in salt and pepper.
|Servings||6 (3/4 cup ea.)|