Duo of Celeriac and Beet Soup
- 3 medium leeks (about 3/4 pound),white and pale green parts only
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 1/2-inch piece peeled fresh ginger, finely chopped
- 1 teaspoon salt, divided
- 2 pounds celeriac (celery root), peeled and chopped into 1/2-inch pieces
- 1 Granny Smith apple, peeled and chopped
- 3 medium red beets (about 1 1/2 pounds), peeled and chopped into 1/2-inch pieces
- 4 cups low-sodium chicken broth, divided
- 3 cups water, divided
- 1/2 teaspoon pepper, divided
- 1/4 cup inner celery leaves
1. Halve leeks lengthwise, then coarsely chop. Wash in a bowl of cold water, agitating them, then dry on paper towels.
2. Melt butter with oil in a medium (2- to 3-quart) saucepan over medium heat until foam subsides. Cook leeks with ginger and 1/2 teaspoon salt, stirring, until softened (6-8 minutes). Transfer half of leeks to another medium saucepan.
3. Add celeriac and half of chopped apple to one of the saucepans and cook, stirring, 2 minutes. Add 2 cups broth, 2 cups water, and simmer, covered, until celeriac is very tender (about 30 minutes).
4. Add beets and remaining chopped apple to the other saucepan. Stir in remaining 2 cups broth and 1 cup water and simmer, covered, until beets are tender (about 30-40 minutes).
5. Purée celeriac soup with an immersion blender (or in batches in a blender) until smooth. (Use caution with hot liquids.) Return soup to cleaned saucepan. If thick, stir in 1/2 to 2/3 cup water. Season with 1/4 teaspoon each salt and pepper and keep warm.
6. Purée beet mixture as above. Stir in remaining 1/4 teaspoon each salt and pepper.
7. Serve soups separately in small cups, garnishing beet soup with celery leaves, and celeriac soup with a drizzle of beet soup.
Prep: 40 minutes; Cook: 40 minutes.
- Yield: Makes 10 servings (serving size: about 1 1/2 cups)
|Calories per serving:||103|
|Fat per serving:||2.9g|
|Saturated fat per serving:||1g|
|Monounsaturated fat per serving:||1.4g|
|Polyunsaturated fat per serving:||0.4g|
|Protein per serving:||3g|
|Carbohydrate per serving:||17g|
|Fiber per serving:||3g|
|Cholesterol per serving:||3mg|
|Iron per serving:||2mg|
|Sodium per serving:||393mg|
|Calcium per serving:||58mg|
Good to Know
You may not be familiar with celeriac, or celery root, but this fall vegetable is worth a try. Its flavor is similar to celery and parsley—light and fresh.