Savoy Cabbage and Celery Root Soup with Leek Confit

Savoy Cabbage and Celery Root Soup with Leek Confit

Savoy Cabbage and Celery Root Soup with Leek Confit


45 minutes

Details
  • Serving Size:   7
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced (about 1½ cups)
  • 1 medium celery root (also called celeriac), trimmed and diced (1½ to 2 cups)
  • 3 large garlic cloves, minced
  • ½ cup chopped scallions, green tops only
  • ¼ cup Leek Confit
  • ½ Fuji apple, peeled and diced
  • 1 tablespoon country-style Dijon mustard
  • 1 teaspoon minced fresh rosemary
  • 5 cups vegetable broth
  • ⅔ cup quartered baby potatoes
  • ½ small savoy cabbage, thinly sliced (about 3 cups)
  • 1 teaspoon kosher salt (or more, to taste)
  • ½ teaspoon black pepper
  • ½ cup brown basmati rice
  • ½ cup grated Parmesan cheese, optional garnish
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Recipe Notes