Bean & Celery Root Soup Recipe
Ingredients
| 1 medium-size celery root (3/4 to 1 lb.) | ||
| Salad oil | 2 Tablespoon | |
| 1 medium-size onion, chopped | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Regular | 3 1/2 Can (10oz) | |
| Cooked | 3 Cup (16 tbs) | |
| Great Northern beans, drained | ||
| 2 medium-size carrots, thinly sliced | ||
| 3/4 pound Brussels sprouts, halved lengthwise | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
Directions
Prepare celery root, cutting it into 1/2-inch cubes and submerging immediately in acidulated water.
Heat oil in a 6- to 8-quart pan over medium-high heat; add onion and cook, stirring often, until soft.
Stir in flour; cook, stirring, until bubbly.
Gradually stir in broth; bring to a boil, stirring.
Drain celery root; add to broth mixture along with beans and carrots.
Return to a boil; then reduce heat, cover, and simmer until celery root is tender when pierced (about 10 minutes).
Add Brussels sprouts and cream; cook, uncovered, until sprouts are tender when pierced (about 10 more minutes).
Heat oil in a 6- to 8-quart pan over medium-high heat; add onion and cook, stirring often, until soft.
Stir in flour; cook, stirring, until bubbly.
Gradually stir in broth; bring to a boil, stirring.
Drain celery root; add to broth mixture along with beans and carrots.
Return to a boil; then reduce heat, cover, and simmer until celery root is tender when pierced (about 10 minutes).
Add Brussels sprouts and cream; cook, uncovered, until sprouts are tender when pierced (about 10 more minutes).
Chef
