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Ingredients
1 ½ pounds celery root, trimmed, peeled and cut in½-inch cubes (3 cups)
1 tablespoon water
1 ¾ to 2 ¾ cups liquid reserved from puree for pumpkin-squash
1 cup chicken broth, or as much as is needed to bring liquid to 2 ¾ cups total
½ cup heavy cream
1 tablespoon kosher salt
Freshly ground black pepper to taste
Freshly grated nutmeg, optional
Nutritional analysis per serving
17 grams carbs; 24 milligrams cholesterol; 154 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 3 grams fiber; 516 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place celery root and water in a 4-cup measure. Cover tightly with microwavable plastic wrap. Cook in a 650- to 700-watt oven at 100 percent power for 14 minutes. Prick plastic to release steam.
- Step 2
Remove from oven. Uncover. Puree the celery root in a food processor. Scrape into a medium saucepan.
- Step 3
Whisk in pumpkin or squash liquid, and chicken broth if needed, cream, salt and pepper. Place over medium heat on stove and cook until heated through. Sprinkle nutmeg over each serving, if desired.
Private Notes
Comments
Used 4C pumpkin runoff (after draining the roasted pumpkin from another recipe), one can condensed chicken broth, 3 TBSP (!!) Osem powdered consome, one can condensed milk and fresh ground pepper. Did not have enough celery (and zero celery root!) so added a yellow and orange pepper along with a shishito pepper that needed using. What a great little soup! Perfect in a mug with that touch of Nutmeg to celebrate the Fall.