Celery Root Soup with Blue Cheese Recipe


Submitted by specifica

Makes 4 servings


Celeriac soup with blue cheese

Ingredients
1 lb celery root (celeriac, about 1 pound), peeled and cut into rough 1-inch chunks
2 cups milk, 1%
1/2 salt, kosher plus more to taste
1 cup chicken stock, preferably low sodium
1/2 cup blue cheese, plus more for garnish if desired
1 teaspoon freshly squeezed lemon juice
Directions
  1. In a medium saucepan, bring the celery root, milk, and salt just to a boil and then reduce the heat to a steady simmer for about 30 minutes until a fork easily pierces a chunk of celery root.

  2. Carefully pour the celery root and milk into a blender and blend. (Take care when blending hot liquids.)

  3. Add the chicken stock and blue cheese and blend until completely smooth.

  4. Return the soup to the saucepan and warm it gently over medium-low heat. When the soup is hot, take it off the heat and stir in the lemon juice. Adjust seasoning to taste. Serve immediately, sprinkled with additional blue cheese if desired.

  5. Prepare-Ahead Tip: The soup can be made ahead through step 3 and refrigerated for two or three days. Do not add the lemon juice before reheating because you risk curdling the soup.

Categories

Soup

Nutrition Facts
Serving Size 314.6g
Amount Per Serving
Calories
174
Calories from Fat
70
% Daily Value*
Total Fat
7.8g
12%
Saturated Fat
4.4g
22%
Cholesterol
22mg
7%
Sodium
796mg
33%
Total Carbohydrates
17.0g
6%
Dietary Fiber
2.0g
8%
Sugars
8.2g
Protein
9.6g
Vitamin A 7% • Vitamin C 17%
Calcium 28% • Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B+ 		  Good points
  • High in calcium
  • High in phosphorus
    		•    Bad points
  • High in saturated fat
  • High in sodium
  • High in sugar
    		•
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