Creamy Celery Root Soup

0
Average: 0 (0 votes)
(0 votes)
Creamy Celery Root Soup
share Share
print
bookmark_border Copy URL
Health Score:
7,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
482
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie482 kcal(23 %)
Protein12.74 g(13 %)
Fat23.26 g(20 %)
Carbohydrates52.72 g(35 %)
Sugar added0 g(0 %)
Roughage4.21 g(14 %)
Vitamin A185.66 mg(23,208 %)
Vitamin D0.18 μg(1 %)
Vitamin E1.45 mg(12 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.29 mg(26 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.49 mg(35 %)
Folate51.1 μg(17 %)
Pantothenic acid1.03 mg(17 %)
Biotin4.79 μg(11 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C22.72 mg(24 %)
Potassium912.51 mg(23 %)
Calcium167.03 mg(17 %)
Magnesium91.72 mg(31 %)
Iron2.89 mg(19 %)
Iodine5.62 μg(3 %)
Zinc1.76 mg(22 %)
Saturated fatty acids13.61 g
Cholesterol64.31 mg

Ingredients

for
4
Ingredients
4 small Celery root about 300 g (approximately 10 ounces) each, greens attached
Lemon water
1 onion
150 grams starchy potatoes
4 Tbsps butter
150 milliliters dry white wine
800 milliliters Vegetable broth
salt
freshly ground peppers
freshly grated Nutmeg
1 tsp lemon juice
180 grams Toast
vegetable oil (for frying)
120 milliliters Whipped cream
How healthy are the main ingredients?
potatoWhipped creamonionsaltNutmeg

Preparation steps

1.

Cut the top and a small amount of the bottom off of the celery root. Carefully cut the interior out leaving about a 1.5 cm (approximately 1/2 inch) border to form a bowl shape. Soak in lemon water to keep from browning. 

2.

Cut the insides of the celery root into small cubes along with the onion and potatoes. 

3.

Melt the butter in a large pan and sauté the onion until softened. Add the potatoes and celery root and sauté briefly. Deglaze with the wine and vegetable broth. Season with salt and pepper, cover and simmer for 20-25 minutes. Puree with an immersion blender until smooth. Season with a pinch of nutmeg and stir in the lemon juice. 

4.

Cut the white bread into cubes. Melt the butter in a skillet and toast the bread crumbs until crispy on all sides. Drain on paper towels. Add the celery root leaves to the pan and sauté in the butter until crisp. 

5.

Stir the heavy cream into the soup just before serving. Ladle into the celery root bowls and garnish with the croutons and celery root leaves.