Instructions: Peel and chop the celery root. Put it and the broth in a saucepan along with the quartered pear, the lemon peel, and the whole onion. Bring to a boil, add a little salt and generous pepper, and a little sugar; reduce heat and simmer until celery is tender but not soft; 15-18 minutes. Remove the onion; peel and chop. Add the onion, leafy celery, potato chunks, carrot pulp and about 1 cup of water to the pot. Bring to a boil; reduce heat and simmer, partially covered until potato is done and the carrot is cooked (producing a little foam); about 12 -15 minutes. Coarsely puree the soup using an immersion blender. Add more water, cooked rice and a few minced vegetables to add color and additional flavor. Simmer until the rice is heated through and the soup is thicker. May need to dilute with broth or water. Serve at once with Maggi Seasoning sauce.

Variation: Use small portion of leftover stirfry with this soup. We had a little restaurant moo goo gai pan with sliced chicken breast, mushroom, broccoli, etc. This was chopped and added to the soup with the rice.

NOTES : We had a small leftover of Moo Goo Gai Pan - I used that cooked rice and I shred-chopped the stew -) 1/4 to 1/3 cup. That ups the 12.9%

We tried the soup with soy sauce but it was distracting! Thats why Maggi: improved the flavors and added the salt I hadnt cooked with. The hint of sesame is there as an aromatic, ala Graham Kerr.

Guess thats it.

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