Directions:
- In a medium saucepan, bring the celery root, milk, and salt just to a boil and then reduce the heat to a steady simmer for about 30 minutes until a fork easily pierces a chunk of celery root.
- Carefully pour the celery root and milk into a blender and blend. (Take care when blending hot liquids.)
- Add the chicken stock and blue cheese and blend until completely smooth.
- Return the soup to the saucepan and warm it gently over medium-low heat. When the soup is hot, take it off the heat and stir in the lemon juice. Adjust seasoning to taste. Serve immediately, sprinkled with additional blue cheese if desired.
- Prepare-Ahead Tip: The soup can be made ahead through step 3 and refrigerated for two or three days. Do not add the lemon juice before reheating because you risk curdling the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 732.34 Kcal (3066 kJ) | ||
| Calories from fat | 197.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.98g | 34% | |
|---|---|---|---|
| Cholesterol | 67.63mg | 23% | |
| Sodium | 3154.31mg | 131% | |
| Potassium | 1194.43mg | 25% | |
| Total Carbs | 72.6g | 24% | |
| Sugars | 54.12g | 216% | |
| Dietary Fiber | 9.6g | 38% | |
| Protein | 42.47g | 85% | |
| Vitamin C | 2mg | 3% | |
| Calcium | 961.7mg | 96% | |
| Amount Per 100 g | |||
| Calories | 58.3 Kcal (244 kJ) | ||
| Calories from fat | 15.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 34% | |
|---|---|---|---|
| Cholesterol | 5.38mg | 23% | |
| Sodium | 251.12mg | 131% | |
| Potassium | 95.09mg | 25% | |
| Total Carbs | 5.78g | 24% | |
| Sugars | 4.31g | 216% | |
| Dietary Fiber | 0.76g | 38% | |
| Protein | 3.38g | 85% | |
| Vitamin C | 0.2mg | 3% | |
| Calcium | 76.6mg | 96% | |
* 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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