wild rice and celery root soup
Great soup for an appetizer or light lunch. This makes 8 appetizer servings or 4 lunch servings.
No Image
prep time
20 Min
cook time
55 Min
method
Stove Top
yield
8 appetizers or 4 main
Ingredients
- 2 tablespoons butter
- 1 cup leek, thinly sliced, white and light green parts only
- 1/2 cup carrot, finely chopped
- 1/8 teaspoon white pepper
- 2 tablespoons dry white wine
- 3 cups celeriac, peeled and cubed into 1/2 inch pieces, about 3/4 lb
- 3 cups chicken broth, low sodium
- 1 cup water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 3/4 cups wild rice, cooked
- 2 tablespoons fresh chives, minced
How To Make wild rice and celery root soup
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Step 1Melt 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.
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Step 2Add celeriac, broth, water, salt, and black pepper; bring to a boil. Cover and cook, 10 minutes or until the celeriac is tender.
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Step 3Place 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.
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Step 4Add the cooked wild rice; cook for 15 minutes. Spoon into soup bowls and sprinkle with chives.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Appetizers
Category:
Other Soups
Ingredient:
Rice/Grains
Culture:
American
Method:
Stove Top
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