Celeriac and Mushroom Soup Recipe
Daily Value: 1%
Low-Fat-Abs, Sugar-Conscious, Low-Sugar, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Although it's never easy to pack up your shorts and tee-shirts and say hello to winter, settling down with a hot bowl of your favorite soup at least eases the pain. If you're looking for something new, try a soup with celeriac (also known as celery root), which posesses similar acidity and sweetness to celery stalks, in addition to an earthy undertone which puts it in a league of its own.
1 tablespoon olive oil
1 small celeriac, peeled and cut into 1-inch cubes
1 small potato, peeled and cut in half
6 ounces (about 200 grams) white mushrooms
1 cup nonfat or whole milk
Salt and pepper to taste
Chop 2 mushrooms into small dice; thinly slice the remaining mushrooms. Heat the olive oil in a medium saucepan over medium heat. Then add the celeriac, sliced mushrooms, potato, and a pinch of salt. Let the vegetables sweat until slightly softened, about 5 minutes.
Add the milk (depending on the size of your vegetables, you may need to add more than 1 cup - it should be enough to cover almost all of the vegetables) and bring to a simmer. Then cook, covered, until a fork pierces easily through the celeriac, about 20 minutes.
Using a food processor or a handheld mixer, process the soup until a puree is formed. Bring back over heat and adjust the seasoning (you may add more milk if you'd like to thin it out). Garnish with remaining chopped mushrooms.