Celery-Root-and-Cauliflower Bisque

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, minced
• 1 teaspoon celery seeds
• 1 tablespoon lightly toasted coriander seeds, finely crushed
• 2 teaspoons ground cumin
• 2 medium celery roots, peeled and cut into 1/2-inch cubes
• ½ large head cauliflower, coarsely chopped, to make 4 cups
• 1 medium baking potato, peeled and cut into 1/2-inch cubes
• 6 cups chicken broth
• 6 to 8 teaspoons salt
• 1 cup low-fat yogurt
• ½ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    296 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 12 grams protein; 46 milligrams cholesterol; 2929 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

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.
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.

35 minutes