Name: RECIPE: Green Bean and Celery Root Soup
Ingredients: 6 scallions, sliced; 6 shallots, chopped; 2 garlic cloves, minced; 3 tablespoons butter; ½ of a large celery root, peeled and diced (about 2 cups); 4 cups chicken or vegetable broth; 2 lbs. green beans, cut in 1 ½-inch pieces; ½ to 1 cup yogurt, cream, or half-and-half (to taste); 1 tablespoon freshly squeezed lemon juice; ½ teaspoon dried tarragon, or 1 tablespoon fresh tarragon, minced; ¼ teaspoon pepper; Salt to taste; Yogurt and chopped chives for serving

Ingredients

Units Scale

6 scallions, sliced
6 shallots, chopped
2 garlic cloves, minced
3 tablespoons butter
1/2 of a large celery root, peeled and diced (about 2 cups)
4 cups chicken or vegetable broth
2 lbs. green beans, cut in 1 1/2-inch pieces
1/2 to 1 cup yogurt, cream, or half-and-half (to taste)
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon dried tarragon, or 1 tablespoon fresh tarragon, minced
1/4 teaspoon pepper
Salt to taste
Yogurt and chopped chives for serving

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Instructions

Melt the butter in a skillet on medium heat. Add the scallions, shallots, and garlic, and cook, stirring, until tender. Set aside.
Cook the diced celery root in boiling water for 15 minutes, until tender. Drain.
In a soup pot, bring the broth to a boil. Add the beans and simmer for 20 to 30 minutes, until soft. Stir in the scallion mixture and the celery root, along with the yogurt, cream, or half-and-half. Stir to mix.
Using an immersion blender, puree the soup thoroughly. (Alternatively, the soup can be pureed in batches in a blender or food processor, then returned to the pot.)
Bring the soup to a boil. Add the lemon juice and tarragon. Let the soup simmer for 1 or 2 minutes, then serve with a dollop of yogurt and a sprinkling of chives.