Purée of Celery Root Soup

Name: Purée of Celery Root Soup
Total time: 35 min
Yield: 4 servings (about 7 cups)
Ingredients: 1/4 cup olive oil; 1 small leek, white part only, coarsely chopped; 1/2 medium onion, coarsely chopped; 1 stalk celery, coarsely chopped; 2 cloves garlic, thinly sliced; 2 1/2 cups peeled, coarsely chopped celery root (about 1 pound after peeling); 3 cups no-salt-added chicken stock or broth; 4 to 7 tablespoons skim milk; Salt and freshly ground black pepper; 2 tablespoons sliced chervil or tarragon

Recipe from Jimmy Bradley and Andrew Friedman

Adapted by Marian Burros

Total Time: 35 minutes
Rating: 4(137)
Comments: Read comments

This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil. —Marian Burros

Featured in: EATING WELL; Uncovering Healthful Gems

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Ingredients

Yield:4 servings (about 7 cups)

¼cup olive oil
1small leek, white part only, coarsely chopped
½medium onion, coarsely chopped
1stalk celery, coarsely chopped
2cloves garlic, thinly sliced
2½cups peeled, coarsely chopped celery root (about 1 pound after peeling)
3cups no-salt-added chicken stock or broth
4 to 7tablespoons skim milk
Salt and freshly ground black pepper
2tablespoons sliced chervil or tarragon

Ingredient Substitution Guide

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Preparation

Step 1
In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
Step 2
Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
Step 3
Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
Step 4
To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.

Ratings

4 out of 5

137 user ratings

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Comments

Liz4 years ago

I have made this soup many times since being introduce to celery root. It is a very versatile and fool proof recipe (which I need)!

Josh4 years ago

Good quick soup that forgives substitutions. I used some butter and a shallot in place of the leek and I skipped the milk. It was delicious.

Es2 years ago

Fantastic and so easy. I just so happened to have 1/2 of a very large celery root in my refrigerator (it had been there for close to a month) and I had everything else on hand. Used part chicken stock (homemade) and part Better than Bouillon (but I think even all water would be fine). Used a medium saucepan on the stove. When the celery root was soft, out came my immersion blender. Added a TBSP or so of skim milk, plenty of black pepper, and done! Lovely flavor.

AmLucero2 years ago

I have made this recipe a couple of times now, and generally follow the recipe closely. For my most recent version, I added a fennel bulb per Chris R’s suggestion and it was an excellent addition. I recently purchased a Vitamix and wow, what a difference that makes to the final texture. No milk or cream needed! I usually finish the soup with pickled celery and a drizzle of olive oil.

Chris Raftery3 years ago

Made this soup this morning, but added a few things from my refrigerator that wanted to be used. I chopped up a fennel bulb and one carrot. Seemed to give the soup some very nice depth and a bit of sweetness, probably from the carrot. Delicious.

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