Dividend Soup

Ingredients

• 1 ½ pounds celery root, trimmed, peeled and cut in1/2-inch cubes (3 cups)
• 1 tablespoon water
• 1 ¾ to 2 ¾ cups liquid reserved from puree for pumpkin-squash
• 1 cup chicken broth, or as much as is needed to bring liquid to 2 3/4 cups total
• ½ cup heavy cream
• 1 tablespoon kosher salt
• Freshly ground black pepper to taste
• Freshly grated nutmeg, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    246 calories; 12 grams fat; 7 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 42 milligrams cholesterol; 2052 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 cups

Preparation

1. Place celery root and water in a 4-cup measure. Cover tightly with microwavable plastic wrap. Cook in a 650- to 700-watt oven at 100 percent power for 14 minutes. Prick plastic to release steam.
2. Remove from oven. Uncover. Puree the celery root in a food processor. Scrape into a medium saucepan.
3. Whisk in pumpkin or squash liquid, and chicken broth if needed, cream, salt and pepper. Place over medium heat on stove and cook until heated through. Sprinkle nutmeg over each serving, if desired.

30 minutes