Celery Root and Swiss Chard Soup
List of Ingredients
The smooth taste and texture of celery root is heighteded by shredded leaves of mildly bitter chard. Serve this soup with Seasoned Breadcrumbs.
2 pounds Swiss Chard
1 1/2 pounds (about 2 medium) celery root
2 Tbsp. unsalted butter
1 large onion, coarsely chopped kosher salt
6 cups Chicken Broth
freshly ground black pepper
1 to 2 Tbsp. fresh lemon juice
1 cup heavy cream
Recipe
1 Trim the wilted or brown parts of the chard leaves and trim the the stem ends. Wash the chard thoroughly and drain on kitchen towels. Separate the thick stalks from the
leaves with a paring knife. Cut the stalks into 1 inch lengths and finely shred the leaves. Keep the stalks and leaves separate. Peel the celery root with a paring knife and
cut into 1 inch cubes. Place in a bowl and cover with cold water.
2 Melt the butter over low heat in a heavy 4 quart saucepan. Stir in the onin and stalks of chard and sprinkle lightly with salt. Cover and sweat over very low heat until the
vegetables are very tender, about 20 minutes. (The vegetables should stew in a mixture of their juices and the butter.)
3 Stir in the broth and salt and pepper to taste. Drain the celery root and add to the pot. Heat to simmering. Simmer, uncovered, until the celery root is very tender, about
30 mintues.
4 Puree the soup, using a food mill fitted with the fine disk into a large bowl.
5 Return the soup to the pan and heat to simmering over low heat. Stir in the chard leaves and cream. Simmer, stirring until tender, about 5 minutes. Season to taste with
salt, pepper and lemon juice. Ladle into heated serving bowl.
Makes 8 servings
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