dish
Celery Root Bisque with Stilton and Apple

6
Serves
203
Calories
13
Nutrients
12
Vitamins

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1 1/2 pounds celery root (sometimes called celeriac)
8 cups low-sodium chicken broth
2 tablespoons crumbled blue cheese , such as Stilton

Cooking Instructions

1. In a large soup pot, heat the olive oil over medium heat.

2. Add the onion and celery and cook until tender and translucent, about 10 minutes. Add the shallots and thyme, season lightly with salt and pepper and cook a few minutes longer.

3. Meanwhile, peel and cube the celery root and add it to the pot along with the chicken broth. Bring to a boil. Reduce heat to a simmer and cook, covered, until celery root is tender, about 30 to 40 minutes.

4. Meanwhile, core and dice the apples and sprinkle them with lemon juice so that they do not discolor. Set aside for garnish.

5. Puree the soup in a blender.

6. Ladle the hot soup into bowls and serve garnished with diced apples and crumbled blue cheese.

Serving Size: 1 bowl of soup

Nutrition Information

Number of Servings: 6
Serving Size
0
Calories
203
Protein
9 g
Total Carbohydrate
24 g
Dietary Fiber
4 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
10 g
Total Fat
10 g
Saturated Fat
3 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
12 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
15 %
Percent Calories from Carbohydrate
46 %
Percent Calories from Fat
44 %
Vitamin A
165 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
18 mg
Vitamin D
0 IU
Folate
31 mcg
Vitamin E
2 IU
Vitamin K
48 mcg
Pantothenic Acid
0 mg
Calcium
92 mg
Iron
2 mg
Phosphorus
243 mg
Potassium
785 mg
Sodium
397 mg
Zinc
1 mg