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CELERY ROOT AND GINGER SOUP

Updated: January 16, 2012 4:02PM



3 to 4 large celery roots, peeled and diced

1 onion, peeled and diced

3 ribs celery, diced

1 (4-inch) piece ginger, peeled and diced

1 tablespoon cooking oil

1/2 cup mirin

1/4 cup sake

1 quart water

Salt and pepper to taste

Combine the vegetables, ginger and oil in a stock pot and cook over low heat until the vegetables give up their liquid and start to soften, about 30 minutes. Add the mirin and sake, increase the heat and cook till the liquid is reduced by half.

Add the water, cover vegetables and bring to a boil. Cook until vegetables are thoroughly soft, about 20 minutes.

Puree in a blender, in batches if necessary. Season with salt and pepper. Serve hot, garnished as desired.

From Carol Wallack, Sola, North Center

Nutrition facts per serving:

87 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 14 g carbohydrates, 7 g sugars, 1 g protein, 293 mg sodium, 1 g fiber



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