Celery Root Soup with Croutons

Name: Celery Root Soup with Croutons
Total time: 55
Yield: 4
Ingredients: 1 pound celery root, peeled and quartered; 3 cups vegetable broth; 0.75 cup heavy cream; 1 pinch salt to taste; 1 pinch ground white pepper to taste; 1 pinch ground nutmeg; 1 tablespoon finely chopped fresh parsley leaves; 2 slices Italian bread, cubed; 1 tablespoon butter

Recipe by Leckerschmecker from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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1 pound celery root, peeled and quartered
•

3 cups vegetable broth
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0.75 cup heavy cream
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1 pinch salt to taste
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1 pinch ground white pepper to taste

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1 pinch ground nutmeg
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1 tablespoon finely chopped fresh parsley leaves
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2 slices Italian bread, cubed
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1 tablespoon butter

Instructions

Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
Ladle soup into bowls and garnish with chopped parsley and croutons.