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 SoupMakes 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
- Melt the butter in a large saucepan over medium heat.
- Add the leeks, cook 5 minutes, stirring occasionally.
- Add the celery root and cook, stirring often, 5 minutes.
- Add the chicken broth and potatoes. Bring to a boil over medium high heat.
- Reduce the heat, then simmer 25 minutes, covered, or until vegetables are soft.
- Remove the sprig of thyme and discard.
- Puree the soup using a blender until nice and smooth.
- 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.