Reviewed: Oct. 6, 2010

Delicious! I used 1 quart Veg stock (4 cups) instead of the called for 8. It made a nice and thick puree. This recipe makes a ton, but it reheats well. So healthy and tasty!

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Reviewer:

GUERNSEY21

Reviewed: Feb. 1, 2010

Wow! For a vegetable soup, this was really great. I only used 2 quarts of stock total and mashed rather than pureed the soup. I also used skim milk and a Tbsp of flour instead of cream to cut the fat. There was a little bit left over and I cook black eyed peas in it with a little chicken broth and they were exceptional also. Thanks for the recipe.

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Reviewer:

catlover

Reviewed: Jan. 20, 2010

Haven't made it yet, but the "Ingredients" call for 8 cups vegetable broth and 2 quarts vegetable broth. Is this correct?

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Reviewer:

Linda

Reviewed: Dec. 7, 2012

Very good. I had to skip the heavy cream so I bet it's even better if you follow the recipe exactly. Just a note: Celeriac isn't the root of the celery plant. It's a different plant altogether with a mild celery/parsley taste. It's easier to peel if you slice it and then cut the peel off like you would cut off the crusts on a slice of bread.

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