Wild Rice and Celery Root Soup

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 0.5 cup carrots finely chopped
• 3 cups celery root cubed peeled () (celery root; 3/4 pound)
• 1.8 cups rice wild cooked
• 2 tablespoons cooking wine dry white
• 3 cups less-sodium chicken broth fat-free
• 2 tablespoons chives fresh minced
• 0.5 teaspoon kosher salt 
• 1 cup leek thinly sliced
• 1 cup water 

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Melt butter in a large saucepan over medium heat.
2. 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.
3. Add celeriac, broth, 1 cup water, salt, and pepper; bring to a boil. Cover and cook 10 minutes or until celeriac is tender.
4. Place 1 cup soup mixture in a blender.
5. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
6. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
7. Add pureed soup mixture back to saucepan.
8. Add wild rice; cook 15 minutes.
9. Sprinkle with chives.