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Sweet Root Soup with Chicken

Celery RootThe combination of sweet potato, rutabaga and celery root is a taste sensation! If you prefer, leave out the chicken for an all-vegetable soup.

KeyChicken. Trim excess fat, then gently pound breasts with a meat tenderizer or rolling pin. Cut into bite-size pieces. Season with salt and pepper.

Celery root (celeriac). Celery root won't win any beauty pageants. But under the ugly exterior is a vegetable that resembles a combination of sweet cauliflower and celery. To prepare: Scrub the root well, cut off the bulb's top and bottom, then peel and dice.

Preventing discoloration. Potatoes and other roots quickly discolor when exposed to air. To prevent unattractive color change, peel and dice the roots and place the chunks in a bowl of water together with a teaspoon or so of vinegar or lemon juice. Drain water just before adding pieces to the pot.

Total time about 2 hours. Serves 4-6.

SHOPPING LIST:
  • Rutabaga
  • Celery root (celeriac)
  • Chicken stock
  • Bay leaf
  • Prepared horseradish
  • White wine vinegar
  • Nutmeg
  • Parsley
  • Chicken breasts
  • Onion
  • Green bell pepper
  • Celery
  • Garlic
  • Sweet potato

Prepare chicken
Bring heavy pot to medium-high heat, then lightly brown chicken pieces—a few minutes on each side. Remove pieces and set aside.
  • 1 tablespoon peanut oil or other heat-tolerant oil
  • 1-2 chicken breasts, prepared as above


Make the soup
1
Heat oil in soup pot, then cook gently ('sweat') until onions are translucent but not browned (5-7 minutes); stir occasionally
  • 1-2 tablespoons unsalted butter
  • 1 small yellow onion, chopped
  • 1 small green bell pepper, chopped
  • 1 rib celery with leaves, chopped
  • 1 tsp salt
2
Stir in and cook about 1 minute
  • 1-2 cloves garlic, chopped or minced

3
Stir in and cook over medium heat 8-10 minutes, covered; stir occasionally
  • 1 tablespoon olive oil
  • 1-2 sweet potatoes, peeled & diced
  • 1 tennis-ball size rutabaga, peeled & diced
  • 1 tennis-ball size celery root, peeled & diced

4
Add, stir, bring to boil, then lower heat and simmer, covered, 45-60 minutes or until vegetables are softened; stir occasionally
  • 2 cups (16 oz) chicken stock, heated
  • 2 cups (16 oz) boiling water
  • browned chicken pieces from above
  • 1 bay leaf
5
Remove bay leaf, then ladle about half the soup into blender and purée. Stir purée into soup. Or do it the easy way and use an immersion blender directly in the pot.
6
 Stir in
  • 1 tablespoon white wine vinegar
  • scant teaspoon prepared horseradish
  • light sprinkling ground nutmeg
  • fresh ground black pepper

To serve:
  • Garnish servings with chopped fresh parsley
  • Stir in cream or plain yogurt, if desired

rainbow

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