2 2193

Celery Root Soup

December 28, 2008

I have to say that celery root (also known as celeriac) really is the ugly ducking of vegetables. For years I would pass it at the market, not thinking it looked at all appetizing and not really knowing what to do with it. Sometimes when ingredients look like a ton of work, I shy away. What was I thinking? Inside that ugly duckling is a culinary swan! Celery root is amazing! When cooked it has the consistency of potato, but it has a rich celery taste. I've been cooking celery root for years in salads, soups, just plain roasted and in purees. It's one of my favorite foods and this soup is really healthy, but also naturally creamy and hearty. I recently made this recipe for my friend Staci's baby shower and served it in little shot glasses, but as I was preparing it, Kenya was pleading with me for a taste. He ended up drinking 3 glasses which he obviously loved. He consumed more soup in one sitting then any of the ladies at the party! Smart man. When your kids try and love this, they'll have him to thank.

Celery Root Soup  (6-8 Servings)

  • Prep Time:2 minutes,
  • Cook Time: 22 minutes,
  • Total Time: 25 minutes,

Ingredients

  • 2 leeks, white and light green part only
  • 2 celery root bulb (about a pound each), peeled
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 32 ounces chicken stock (you can use vegetable stock too)

Preparation

  1. 1. Saute the leeks for 3-4 minutes in a stock pot over medium heat..
  2. 2. Add the celery root and stock, bring to a boil, cover and simmer for 18 minutes or until celery root is tender.
  3. 3. Puree soup ingredients in a blender (make sure not to fill your blender more then 3/4 full at one time).
  4. 4. Serve.
  5. *Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.

Related Recipes

Comments