Duo of Celeriac and Beet Soup - 17g Carbs, 3g Fiber
From: www.health.com - Melissa Roberts
Good to Know - You may not be familiar with celeriac, or celery root,
but this fall vegetable is worth a try. Its flavor is similar to celery
and parsley—light and fresh.
This Recipe Is:
Low Cholesterol
Low Fat
Low Saturated Fat
Prep: 40 min
Cook: 40 min
3 medium leeks (about 3/4 lb),white and pale green parts only
1 Tbsp unsalted butter
1 Tbsp olive oil
1 1/2-inch piece peeled fresh ginger, finely chopped
1 tsp salt, divided
2 lb celeriac (celery root), peeled and chopped into 1/2-inch pieces
1 Granny Smith apple, peeled and chopped
3 medium red beets (about 1 1/2 lb), peeled and chopped into 1/2-inch pieces
4 cups low-sodium chicken broth, divided
3 cups water, divided
1/2 tsp pepper, divided
1/4 cup inner celery leaves
1. Halve leeks lengthwise, then coarsely chop. Wash in a bowl of cold
water, agitating them, then dry on paper towels.
2. Melt butter with oil in a medium (2 to 3-quart) saucepan over medium
heat until foam subsides. Cook leeks with ginger and 1/2 teaspoon salt,
stirring, until softened (6-8 minutes). Transfer half of leeks to another
medium saucepan.
3. Add celeriac and half of chopped apple to one of the saucepans and
cook, stirring, 2 minutes. Add 2 cups broth, 2 cups water, and simmer,
covered, until celeriac is very tender (about 30 minutes).
4. Add beets and remaining chopped apple to the other saucepan. Stir
in remaining 2 cups broth and 1 cup water and simmer, covered, until
beets are tender (about 30-40 minutes).
5. Purée celeriac soup with an immersion blender (or in batches in a
blender) until smooth. (Use caution with hot liquids.) Return soup
to cleaned saucepan. If thick, stir in 1/2 to 2/3 cup water. Season
with 1/4 teaspoon each salt and pepper and keep warm.
6. Purée beet mixture as above. Stir in remaining 1/4 teaspoon each
salt and pepper.
7. Serve soups separately in small cups, garnishing beet soup with
celery leaves, and celeriac soup with a drizzle of beet soup.
Servings: 10
Serving size: about 1 1/2 cups
Nutrition per Serving:
103 Calories, 2.9g Fat, 1g Sat, 1.4g Mono, 0.4g Poly, 3mg Cholesterol,
3g Protein, 17g Carbs, 3g Fiber, 2mg Iron, 393mg Sodium, 58mg Calcium
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