Wild Rice and Celery Root Soup

From Nov 2009 Issue of Cooking Light - Mark is making this today so I'll tell you whether it's a keeper later!

Wild Rice and Celery Root Soup

The knobby bulb called celeriac or celery root has a celery-like flavor, but one that is more robust and creamy at the same time. Add leftover turkey to make this an entrée.

2 tablespoons butter
1 cup thinly sliced leek
1/2 cup finely chopped carrot
2 tablespoons dry white wine
3 cups (1/2-inch) cubed peeled celeriac (celery root; about 3/4 pound)
3 cups fat-free, less-sodium chicken broth
1 cup water
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper1
3/4 cups cooked wild rice
2 tablespoons minced fresh chives

1. Melt butter in a large saucepan over medium heat. Add leek and carrot; cover and cook 5 minutes. Uncover and cook 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits. Add celeriac, broth, 1 cup water, salt, and pepper; bring to a boil. Cover and cook 10 minutes or until celeriac is tender.

2. Place 1 cup soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Add pureed soup mixture back to saucepan. Add wild rice; cook 15 minutes. Sprinkle with chives.

Yield: 8 servings (serving size: about 2/3 cup soup and 3/4 teaspoon chives)

CALORIES 90 ; FAT 3.1g (sat 1.9g,mono 0.8g,poly 0.3g); CHOLESTEROL 8mg; CALCIUM 29mg; CARBOHYDRATE 13.6g; SODIUM 353mg; PROTEIN 2.7g; FIBER 1.8g; IRON 0.8mg