INGREDIENTS

INSTRUCTIONS

OPTIONAL ADDITIONS
EPICURIOUS: Can be prepared in 45 minutes or less.
1. In a large saucepan cook the onion in butter or oil over moderately low
heat, stirring, until it is softened.
2. Add the celery root, the potatoes, peeled and cut into 1-inch pieces,
the chestnuts, the broth, and enough water to just cover the mixture, and
simmer, covered, for 15 to 20 minutes, or until the vegetables are very
tender.
3. SERVE HOT: Puree the mixture, adding water. Thin to desired consistency.
Season, adding 1 to 2 tablespoons unsalted butter if desired. Reheat if
needed. Serve at once with choice of celery garnishes.
MAKE AHEAD - one day in advance, kept covered and chilled, and reheated.
Makes 2 main or 4 side servings. half: 460cals; 11g fat (22%cff) - Gourmet
November 1992.
TESTED 12/98. The starchy potatoes grayed the soup. We added cream of
tartar to stabilize it. Great flavor and texture. Serve with a nutty whole
grain bread. >MC by kitpath
PREP TIP: Trim, peel, and 1/4-inch chop a celery root. Measure what you
need for the soup. Blanch or fully cook the extra celery root in lightly
salted water with a strip of lemon peel (optional). Allow to cool and
freeze. (1) Freeze cubes in a single layer; re-package in a bag. (2) Puree
the celery root and season with salt and white pepper. Package: in 1/2 cup
containers; or transfer to a freezer bag, freeze flat. Break off what you
need to season gravies, soups, sauces, mashed potatoes, breads and/or
biscuits.
Recipe by: Gourmet Magazine 1992
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Dec 23,
1998, converted by MM_Buster v2.0l.

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