Wild Rice and Celery Root Soup with Chicken

Yum yum yum. Pureeing the one cup of soup mixture makes the final soup product surprisingly creamy. So hearty and healthy and delicious. A perfect dinner after a couple of weeks of overindulging.

Wild Rice and Celery Root Soup with Chicken
A variation on this recipe from Cooking Light



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 pepper
1 3/4 cups cooked wild rice
1 cup cooked chicken, chopped
2 tablespoons minced fresh chives

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.

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 and chicken; cook 15 minutes. Sprinkle with chives.