Celery Root Soup Recipe

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As someone who relishes the joys of cooking, I believe every great dish starts with an equally great companion. While preparing a warm bowl of celery root soup, I think about pairing it with a crunchy, homemade sourdough bread. The combination makes for a delightful experience: the vibrant taste of the soup mingling with the warm, chewy bread. The texture of the bread absorbs the rich flavors of the soup, creating a soulful meal.

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Introduction: Discovering Celery Root Soup

Celery root, or celeriac, offers a unique twist on traditional soups. This humble vegetable is not well-known yet is packed with flavor. The first time I stumbled upon celery root was during a trip to the farmers’ market. Its knobby exterior resembled a peculiar sculpture, but once I learned about it, I was hooked. Creamy, flavorful, and surprisingly versatile, celery root soup became a staple in my culinary adventures. Let’s take a deeper dive into what makes this dish captivating.

What is Celery Root Soup?

At its core, celery root soup is a creamy concoction made primarily from the root of the celery plant. This root possesses an earthy flavor, complemented perfectly by spices and other ingredients. It’s an excellent option for those chilly days when comfort food is a must. It’s like a hug in a bowl, warming the soul with every spoonful.

The Ingredients

Creating the perfect celery root soup requires fresh and quality ingredients. Here’s what you need:

2 ½ pounds celery root (celeriac): This is your star ingredient, peeled and diced.
1 large leek: Slice just the white and pale green parts, adding sweetness.
5 cloves of garlic: Gently crushed for layers of flavor.
2 cups low-sodium chicken or vegetable broth: Choose a broth that is light yet flavorful.
1 tablespoon unsalted cultured butter: This adds richness.
½ cup heavy cream: To make the soup luxuriously creamy.
¼ teaspoon ground white pepper: For subtle warmth.
1 teaspoon lemon zest: Brightens up the flavors beautifully.
Sea salt and freshly ground black pepper: To taste.
½ cup lightly toasted walnut pieces: These will provide a lovely crunch.
1 piece Parmigiano-Reggiano rind: Adds depth of flavor during cooking.
¼ cup extra-virgin olive oil: Opt for a high-quality brand.

How to Make Celery Root Soup: A Brief Introduction

Making celery root soup is straightforward and forgiving. You’ll be simmering and blending ingredients, creating a blend of flavors that will have you dreaming of warmth and comfort. Let’s break down the process step-by-step.

Step 1: Prepare the Ingredients

Begin by peeling and dicing the celery root into 1-inch chunks. Make sure to keep the pieces uniform so they cook evenly. Thinly slice the leek and gently crush the garlic cloves. This is your time to stack your prep station with all your beautiful vegetables.

Step 2: Sauté the Aromatics

In a large pot, melt the butter over medium heat. Adding in the leeks, cook them until soft—about 5 minutes. You want them translucent, not browned. Toss in the crushed garlic and sauté for an additional minute until fragrant. Your kitchen should start smelling incredible at this point.

Step 3: Add Celery Root and Broth

Add the diced celery root to the pot. Sauté it with the leeks and garlic for a few minutes, stirring occasionally. This step enhances the flavors significantly. Then, pour in the chicken or vegetable broth, and don’t forget to toss in the Parmigiano-Reggiano rind. Bring to a gentle simmer.

Step 4: Season with Spices

Once it’s simmering, season with sea salt and ground white pepper. This will help bring out the natural flavors of the celery root. Let it all cook—cover it and allow the mixture to simmer for about 30 minutes, until the celery root is tender and easily pierced with a fork.

Step 5: Blend the Soup

After the celery root is tender, remove the pot from heat. Discard the Parmigiano-Reggiano rind and use a handheld immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer it to a countertop blender in batches. This process transforms it into a creamy delight.

Step 6: Add Cream and Final Touches

With the soup blended, return it to low heat. Stir in heavy cream and lemon zest, and adjust seasoning if necessary. This is where the magic happens—the soup becomes creamy and bright.

Step 7: Serve and Garnish

Pour the soup into bowls and garnish with toasted walnut pieces and a drizzle of olive oil. Trust me; the crunch adds another layer of texture that you’ll love.

Notes

Here are some helpful tips for making your celery root soup shine:

Do not skip the leeks: They bring a sweetness that balances the earthiness of the celery root.
Toast your walnuts: This simple step amplifies their flavor significantly.
Use high-quality broth: The broth is the essence of your soup, so choose wisely.
Experiment with spices: Feel free to add spices such as thyme or rosemary for a twist.
Blend to your desired consistency: Whether you like it chunky or silky-smooth, tailor it to your preference.

Storage Tips

Celery root soup can be stored in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze it for up to 3 months. Just remember to allow it to cool completely before transferring it into freezer-safe containers. Label them with the date, and you’ll have a comforting meal ready when you need it most.

Nutrition Information

Per serving, you can expect roughly:

Overall, celery root soup is nutrient-dense, and the addition of walnuts provides healthy fats.

Serving Suggestions

If you want to elevate your celery root soup experience, consider these serving suggestions:

Crusty Sourdough Bread: Dip warm slices into the soup for a comforting touch.
Herb Oil Drizzle: Drizzle in basil or parsley oil for a burst of freshness.
Crispy Bacon or Pancetta: Crumbled, these add a savory crunch that contrasts beautifully.
Roasted Vegetables: Serve alongside roasted vegetables for a colorful plate.
Cheese Plate: Pair the soup with a selection of cheeses for a lovely appetizer.

What Other Substitutes Can I Use in Celery Root Soup?

If you find yourself without celery root, don’t worry—there are several substitutes you can use:

Parsnip: This root vegetable has a sweet, earthy flavor similar to celery root.
Potato: Use starchy potatoes for a thicker texture, just note they will alter the flavor slightly.
Turnip: This has a sharper taste but works well in a soup.
Cauliflower: Blending cauliflower will give you that creamy texture without overpowering flavors.
Carrots: Adding carrots will give sweetness and a unique color to the soup.

Celery Root Soup Recipe

Erin Rains

Print Recipe Pin Recipe

Prep Time 50

Cook Time 1

Total Time 1 20

Course Soup

Cuisine European

Servings

Calories 139 kcal

Equipment

sauce pan, large bowl

Ingredients

2 ½ pounds celery root celeriac
1 large leek
5 cloves of garlic
2 cups low-sodium chicken or vegetable broth
1 tablespoon unsalted cultured butter
½ cup heavy cream
¼ teaspoon ground white pepper
1 teaspoon lemon zest
Sea salt and freshly ground black pepper
½ cup lightly toasted walnut pieces
1 piece Parmigiano-Reggiano rind
¼ cup extra-virgin olive oil