Creamy Celeriac Soup

By October 11, 2016

*This recipe is vegetarian, and can easily be made vegan by skipping the cream at the end. For a powerful flavor boost and a little meat, you can make the stock with a ham hock (soaked first and water discarded to remove some of the salt.) You can then add pieces of the ham to the soup at the end. If you try this version, omit the extra salt. Let us know how it goes!

 1 bulb celeriac (with stalks and leaves)
 1 large leek
 1 tbsp whole peppercorns
 1 bay leaf
 2-4 cloves garlic
 1 russet potato
 Oil or butter
 1 tsp salt
 1/2 tsp dried thyme
 Juice from 1 whole lemon
 1/2 tsp white pepper
 1/2-2/3rds cup cream or half n' half
1

First, you need to wash off all the dirt from your celery root! Remove the stalks and leaves, and discard any extremely dirty or broken pieces. Chop off the green ends of the leek as well and wash thoroughly.

2

Add the washed stalks and leaves from the celery root, the green leek leaves, the peppercorns and a bay leaf into a stock/soup pot. Save a few leaves for garnish. Cover with water (8-10 cups) and bring to a boil. Reduce heat to a simmer for 45 minutes. Strain out solids and discard.

3

While you are making your stock, start your soup. Clean and finely chop your leek (tip here). Thinly slice your garlic cloves. Peel and chop your russet into 1" cubes and keep in water with a splash of lemon juice to avoid browning.

4

Using a knife, cut away the dark brown exterior of the celery root bulb to expose the soft white interior.

5

Once the entire outside has been removed, give it another quick rinse to get rid of any lingering dirt. Chop into small cubes (smaller than your potato because they'll cook slower.) Keep the celery root in lemony-water as well to avoid browning.

6

In another soup pot (if you are still making your celery-leek stock), melt some butter or oil over medium-low heat. Add the leek and cook till softened, about 7-10 minutes. Add in the garlic, thyme, salt, the cubes of potato and celery root and stir well, developing some golden color (about 5 minutes.)

7

Add in just enough of your celery-leek stock to cover the vegetables (keep the rest warm in case you want to thin the soup at the end) and bring to a boil. Reduce the heat and allow to simmer for 45-50 minutes, or until the celery root cubes are very soft.

8

Remove the bay leaf and using either an immersion blender or a stand-up blender like a Vitamix, process until very smooth. Add the white pepper and lemon juice, and then adjust the seasoning by adding more salt if needed.

9

To serve, add in some celery root leaves as garnish and a splash of cream to each bowl (or stir 1/2-2/3rds cup cream into the whole pot.) Serve warm.

Inspired by Will Cook for Friend's Celery Root Soup.

Ingredients

 1 bulb celeriac (with stalks and leaves)
 1 large leek
 1 tbsp whole peppercorns
 1 bay leaf
 2-4 cloves garlic
 1 russet potato
 Oil or butter
 1 tsp salt
 1/2 tsp dried thyme
 Juice from 1 whole lemon
 1/2 tsp white pepper
 1/2-2/3rds cup cream or half n' half

Directions

1

First, you need to wash off all the dirt from your celery root! Remove the stalks and leaves, and discard any extremely dirty or broken pieces. Chop off the green ends of the leek as well and wash thoroughly.

2

Add the washed stalks and leaves from the celery root, the green leek leaves, the peppercorns and a bay leaf into a stock/soup pot. Save a few leaves for garnish. Cover with water (8-10 cups) and bring to a boil. Reduce heat to a simmer for 45 minutes. Strain out solids and discard.

3

While you are making your stock, start your soup. Clean and finely chop your leek (tip here). Thinly slice your garlic cloves. Peel and chop your russet into 1" cubes and keep in water with a splash of lemon juice to avoid browning.

4

Using a knife, cut away the dark brown exterior of the celery root bulb to expose the soft white interior.

5

Once the entire outside has been removed, give it another quick rinse to get rid of any lingering dirt. Chop into small cubes (smaller than your potato because they'll cook slower.) Keep the celery root in lemony-water as well to avoid browning.

6

In another soup pot (if you are still making your celery-leek stock), melt some butter or oil over medium-low heat. Add the leek and cook till softened, about 7-10 minutes. Add in the garlic, thyme, salt, the cubes of potato and celery root and stir well, developing some golden color (about 5 minutes.)

7

Add in just enough of your celery-leek stock to cover the vegetables (keep the rest warm in case you want to thin the soup at the end) and bring to a boil. Reduce the heat and allow to simmer for 45-50 minutes, or until the celery root cubes are very soft.

8

Remove the bay leaf and using either an immersion blender or a stand-up blender like a Vitamix, process until very smooth. Add the white pepper and lemon juice, and then adjust the seasoning by adding more salt if needed.

9

To serve, add in some celery root leaves as garnish and a splash of cream to each bowl (or stir 1/2-2/3rds cup cream into the whole pot.) Serve warm.

Creamy Celeriac Soup

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