Creamy Celery Root Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 12.74 g | (13 %) | ||
| Fat | 23.26 g | (20 %) | ||
| Carbohydrates | 52.72 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.21 g | (14 %) |
| Vitamin A | 185.66 mg | (23,208 %) | ||
| Vitamin D | 0.18 μg | (1 %) | ||
| Vitamin E | 1.45 mg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.49 mg | (35 %) | ||
| Folate | 51.1 μg | (17 %) | ||
| Pantothenic acid | 1.03 mg | (17 %) | ||
| Biotin | 4.79 μg | (11 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 22.72 mg | (24 %) | ||
| Potassium | 912.51 mg | (23 %) | ||
| Calcium | 167.03 mg | (17 %) | ||
| Magnesium | 91.72 mg | (31 %) | ||
| Iron | 2.89 mg | (19 %) | ||
| Iodine | 5.62 μg | (3 %) | ||
| Zinc | 1.76 mg | (22 %) | ||
| Saturated fatty acids | 13.61 g | |||
| Cholesterol | 64.31 mg |
Ingredients
- 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
Preparation steps
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.
Cut the insides of the celery root into small cubes along with the onion and potatoes.
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.
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.
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.
