Recipes|Featured Main
Celery Root Soup
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT45M30 Minutes
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Yield:4 Servings
Ingredients
- 3 tablespoons butter
- 1 leek, white parts only, well washed and sliced
- 1 small onion, chopped
- 3 stalks celery, sliced
- Salt and pepper to taste
- 2 pounds celery root, peeled and chopped
- 1 cup chopped yellow potato
- 4 cups broth
- 2 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 1 cup heavy cream
- Croutons, homemade or store bought
- 38.34g butter
- 1 leek, white parts only, well washed and sliced
- 1 small onion, chopped
- 3 stalks celery, sliced
- Salt and pepper to taste
- 907.18g celery root, peeled and chopped
- 236.59ml chopped yellow potato
- 946.35ml broth
- 473.18ml water
- 1 sprig fresh thyme
- 1 bay leaf
- 236.59ml heavy cream
- Croutons, homemade or store bought
Celery root also known as celeriac is a knobby, bulbous root vegetable. It’s not known for its beauty but has a wonderful flavor similar to celery with a turnip-like texture. This soup is creamy and delicious.
Preparation
STEP 1
In a soup pot over medium heat melt butter. Add leek, onion, and celery. Season with salt and pepper and cook until soft.
STEP 2
Add celery root and potato. Mix and cook for about 5 minutes.
STEP 3
Add broth, water, thyme and bay leaf. Bring to a simmer and cook on low until vegetables are very tender, about 20 minutes.
STEP 4
Add cream and puree soup with hand held blender (or standing blender). Season with salt and pepper to taste.
STEP 5
Serve hot topped with croutons.
Options
To make croutons, dice a good quality white or artisan bread. In a large skillet over medium heat toast bread cubes in butter or extra virgin olive oil until golden and crunchy. Sprinkle lightly with salt.