Directions:
- Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
- Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.).
- Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.09 Kcal (854 kJ) | ||
| Calories from fat | 75.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.41g | 13% | |
|---|---|---|---|
| Cholesterol | 19.41mg | 6% | |
| Sodium | 75.74mg | 3% | |
| Potassium | 742.27mg | 16% | |
| Total Carbs | 28.77g | 10% | |
| Sugars | 9.68g | 39% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 7.75g | 16% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 9% | |
| Calcium | 64.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 63.28 Kcal (265 kJ) | ||
| Calories from fat | 23.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 13% | |
|---|---|---|---|
| Cholesterol | 6.02mg | 6% | |
| Sodium | 23.48mg | 3% | |
| Potassium | 230.14mg | 16% | |
| Total Carbs | 8.92g | 10% | |
| Sugars | 3g | 39% | |
| Dietary Fiber | 1.36g | 18% | |
| Protein | 2.4g | 16% | |
| Vitamin C | 3.9mg | 21% | |
| Iron | 0.5mg | 9% | |
| Calcium | 20.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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