Sunday, February 23, 2014

Celery Root Soup

What is celery root? It may appear to be just an ugly, uninteresting, knobbly root but celery root has inner beauty. The flesh, crispy when raw, silky smooth when cooked has a delicate taste which suggests the flavors of celery and parsley with a slight nuttiness. Celery root is delicious when simmered with potatoes and apples and then pureed into a smooth and silky soup. This Celery Root Soup recipe is not only delicious but healthy as well! This creamy soup does not actually contain any cream. 

Celery Root Soup

Recipe: Yields about 8 servings

  • 3 tablespoons extra-virgin olive oil, plus more for garnish
  • 1 cup thinly sliced leek (about 1 medium), white and light green parts only
  • 2 1/2 pounds celery root, also known as celeriac (about 3 medium), peeled and cut into 1-inch chunks
  • 12 ounces Yukon Gold potatoes (about 2 large), peeled and cut into 1-inch chunks
  • 1 medium tart apple, such as Granny Smith, peeled, cored, and cut into 1-inch chunks
  • 2 medium garlic cloves, peeled and smashed
  • 2 teaspoons kosher salt, plus more as needed
  • Freshly ground black pepper
  • 3 cups water
  • 2 cups low-sodium vegetable broth

1. Heat oil in a large saucepan with a tight fitting lid over medium-high heat until shimmering. Add leeks and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add celery root, potatoes, apple, garlic, salt, and a pinch of pepper. Stir to coat vegetables with oil, add water and broth, and bring to a boil. Cover, reduce heat to low, and simmer until vegetables just give way when pierced with a knife, about 20 to 25 minutes.

2. Remove 1 cup of liquid from the saucepan; set aside. Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Note: As an alternative, you can also use an immersion blender to puree the soup.  Once blended, transfer the soup back to the saucepan and keep warm over low heat. If the soup is too thick, add the reserved liquid a little at a time until the soup reaches the desired consistency. Taste and season with additional salt and pepper as needed. To serve, drizzle with olive oil.

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