Monday, December 6, 2010

Potato, Leek and Celery Root Soup

There's been a lot going on lately, not the least of which is that I have joined Weight Watchers for their all-new PointsPlus plan. One of the changes is that most fruits and vegetables are freebies, with 0 points. You can read more about the changes here. So, this means that I am going to be slimming down my recipes, at least for the next three months, although if I do a Cookie-Palooza again, I just won't be the one eating many of them.

Ok, maybe one or two, to "test" them. ;-)

Today, I kick-started it with a nice, warming and filling soup. It's a blustery winter day here in Syracuse, with a forecast for Lake Effect Snow until Wednesday; the kids have a snow day and we're all trying to stay warm, so I opted for a nice pot of soup. I had a celery root languishing in the vegetable crisper, and a few fresh leeks and potatoes.... can you see where this is going? I adapted the classic vichyssoise by adding the celery root for that crisp celery flavor and omitted the cream. The result was a thick, luscious soup that clocks in at 5 points per bowl, or 29 points for the whole thing, so you can divide it up as you like.

Potato, Leek and Celery Root Soup
Makes 6 servings

  • 4 Tbsp butter
  • 4 cups thinly sliced leeks
  • 1 celery root, peeled and cut into 1/2 inch pieces
  • 4 cups chicken broth
  • 3 medium red potatoes, peeled, cut into 1/2 inch pieces
  • Salt to taste (optional)
  • 1 sprig fresh thyme, plus additional for garnish
  • celery seeds

  1. Melt the butter in a large saucepan over medium heat.
  2. Add the leeks, cook 5 minutes, stirring occasionally.
  3. Add the celery root and cook, stirring often, 5 minutes.
  4. Add the chicken broth and potatoes. Bring to a boil over medium high heat.
  5. Reduce the heat, then simmer 25 minutes, covered, or until vegetables are soft.
  6. Remove the sprig of thyme and discard.
  7. Puree the soup using a blender until nice and smooth.
  8. Season to taste with salt- though this will probable not be necessary if you used regular chicken broth. Garnish with thyme and celery seed.

  • I am trying out a new recipe software for maintaining my recipe library, and it includes an option to create a table with nutritional date for the recipe.

Amount Per Serving
Calories From Fat (44%)
% Daily Value
Total Fat 8.68g
Saturated Fat 5.13g
Cholesterol 20.35mg
Sodium 519.77mg
Potassium 614.77mg
Total Carbohydrates 19.31g
Fiber 1.53g
Sugar 1.63g

Protein 5.26g

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