Celery-Root-and-Cauliflower Bisque
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1medium onion, minced
- 1teaspoon celery seeds
- 1tablespoon lightly toasted coriander seeds, finely crushed
- 2teaspoons ground cumin
- 2medium celery roots, peeled and cut into ½-inch cubes
- ½large head cauliflower, coarsely chopped, to make 4 cups
- 1medium baking potato, peeled and cut into ½-inch cubes
- 6cups chicken broth
- 6 to 8teaspoons salt
- 1cup low-fat yogurt
- ½cup heavy cream
Nutritional analysis per serving (8 servings)
221 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 9 grams protein; 843 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, melt the butter. Add the onion and cook, stirring occasionally, over medium heat for 3 minutes. Add the celery seeds, coriander seeds and cumin and cook for 1 minute. Add the celery roots, cauliflower, potato and broth. Bring the soup to a boil, then simmer for 20 minutes.
- Step 2
Working in batches no larger than 2 cups, puree the soup in a blender. Stir in the salt to taste, yogurt and cream and serve.
Private Notes
Comments
Used a full cauliflower as it was starting to age and had a very nice thick soup that four of us used hot paprika as a topper and all was good!
Followed the recipe except that I added turkey sausage which I grilled first. I also added kale after the soup was made--put it into the hot soup and let it sit for about 10 min--the heat of the soup cooked it . Oh, and did I mention that I used and Instant Pot. Excellent!!
So no idea why but this got really bitter. I think it might have been that I didn't trim the stem of the cauliflower well. Anyway even with that bitter taste I could tell this is a great recipe and I'm looking forward to make it again with better ingredients (maybe something was off) and minus the stem.
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