Wild Rice And Celery Root Soup Recipe

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Wild Rice and Celery Root Soup

Lynette !


Great soup for an appetizer or light lunch. This makes 8 appetizer servings or 4 lunch servings.

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8 appetizers or 4 main


20 Min


55 Min


Stove Top


2 Tbsp
1 c
leek, thinly sliced, white and light green parts only
1/2 c
carrot, finely chopped
1/8 tsp
white pepper
2 Tbsp
dry white wine
3 c
celeriac, peeled and cubed into 1/2 inch pieces, about 3/4 lb
3 c
chicken broth, low sodium
1 c
1/2 tsp
kosher salt
1/2 tsp
black pepper, freshly ground
1 3/4 c
wild rice, cooked
2 Tbsp
fresh chives, minced

Directions Step-By-Step

Melt the butter in a large saucepan over medium heat. Add the leek and carrot, cover and cook 5 minutes. Uncover and add the white pepper. Cook 5 minutes more or until tender. Stir in wine.
Add celeriac, broth, water, salt, and black pepper; bring to a boil. Cover and cook, 10 minutes or until the celeriac is tender.
Place 1 cup of the soup mixture into a blender. remove the center bieces of the blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid to avoid splatters. Blend until smooth. Add the pureed soup mixture back to the saucepan.
Add the cooked wild rice; cook for 15 minutes. Spoon into soup bowls and sprinkle with chives.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American