The cover of the Tri-City Herald's Food & Wine section Oct. 29 will feature savory recipes featuring red, green and black grapes. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Triple "C" Soup
Yield: 10 servings
Sign Up and Save
Get six months of free digital access to the Tri-City Herald
1/4 cup (1/2 stick) butter
1 medium celery root, peeled, cut into 1-inch chunks
5 stalks celery, trimmed, cut into 1-inch pieces
1 medium carrot, peeled, cut into 1/2-inch pieces
1 medium leek, white part only, washed, sliced
2 medium yellow onions, chopped
2 tablespoons minced fresh Italian parsley
3 tablespoons minced fresh dill
Optional: 2 teaspoons minced fresh tarragon
1/4 teaspoon whole celery seeds
1 teaspoon salt
4 cups sodium-reduced chicken broth
2 Yukon gold or russet potatoes, peeled, cut into 1-inch slices
2 cups half-and-half or nonfat half-and-half or nonfat evaporated milk
Freshly ground pepper and salt, to taste Instructions
In large pot or Dutch oven, melt butter over medium-high heat. Add celery root, celery, carrot, leek and onions. Cook 1 minute, stir and reduce heat to low. Cover and cook 10-15 minutes, stirring occasionally, until vegetables start to soften.
Remove lid and add herbs, celery seeds, salt and chicken broth. Increase heat to medium-high. Simmer 15 minutes, reducing heat if necessary to maintain simmer.
Add potatoes and half-and-half. Cover and simmer on low heat about 20 minutes or until potatoes are tender.
Carefully, because mixture is hot, puree in 3 or 4 batches in food processor fitted with metal blade. Taste and add more salt and/or pepper as needed.
Nutritional information (per serving): Calories 165 (45 percent from fat), protein 6.3 g, carbohydrates 16.4 g, fat 8.2 g (saturated 3.3 g), cholesterol 45 mg, sodium 875 mg, fiber 2.5 g.
Source: “Melissa’s Great Book of Produce” by Cathy Thomas (Wiley, $29.95)