CELERY ROOT AND CHESTNUT SOUP
Makes 6 servings
Each serving equals one 5 A Day serving
INGREDIENTS
2 large leeks, washed halved lengthwise and thinly sliced
2 garlic cloves, minced
¼ tsp salt
½ cup cooking sherry
2 tsp thyme, dried
4 bay leaves
4 cups celery root, peeled and cut into 1'' cubes
1 cup vegetable stock
5 cups water
4 oz chestnuts, dried
1 tsp lemon zest, minced
½ tsp nutmeg, ground
1 Tbsp tarragon, fresh, minced
¼ tsp black pepper
1 Tbsp white miso
Lemon wheels, for garnish
Tarragon, fresh, chopped, for garnish
In a large soup pot cook the leeks, garlic, and ½ cup sherry/wine/stock over medium heat, stirring often, for 10 minutes or until the leeks are very tender and start to caramelize.
Add the thyme, bay, celery root, 8 cups of stock, and chestnuts.
Cover and simmer for 40 minutes, or until the celery root and chestnuts are soft.
Add the lemon zest, nutmeg, tarragon, pepper, and miso.
Remove from heat and discard the bay leaves.
In a blender, blend the soup in small batches until smooth.
Garnish each serving with a lemon wheel and some chopped tarragon.
Nutritional analysis per serving: Calories 160, Protein 2g, Fat 4g, Percent Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 387mg.
Source: Eric Tucker for Melissa’s World Variety Produce
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