Celery Root Soup
Intense root flavors in a creamy soup.
Psst! Some shortcuts just for you...
July 25, 2020
Serves: 3 - 4
Sometimes you look at celery root and you might swear you are looking right at one of the monsters from Jim Henson’s Labyrinth (googleimage “celery root” and then googleimage “labyrinth monsters”). The truth is, celery root makes a mean soup. Add just the right spices and you win every time.
This is a guide on how to turn that brown, knobbly bowling ball you picked up from the bottom shelf of the produce section into a delectable, non-knobbly, even very creamy, soup. The great thing about celery root (also known as celeriac, or my favorite, knob celery) is that you don’t have to cook it immediately. It has a relatively long shelf life. So no rush, man. Let the knob hang around for a while. When you are ready, come back to this page.
You’ll notice kohlrabi (say what?) is on the list of ingredients. When I was developing this soup I had a small kohlrabi in the vegetable drawer of my fridge. Occasionally when I am perusing the produce section I will buy fruits and vegetables that I couldn’t put a name to if my life depended on it. At home I do my research and have fun experimenting with a new flavor. This is how I learned what a kohlrabi is and how it ended up in this soup. If you can’t find one or don’t want to try something new, just use a turnip. Turnips are way more common anyway.
The entire process is fairly straightforward. You most importantly need to make sure you cook the celery root and kohlrabi/turnip until they are knife-tender. Be patient and it will soon be time to blend it all together.
Since I started using an immersion blender a couple years ago, my soup-making motivation has soared. Remember that next time you’re staring at an immersion blender on a store shelf and wondering if you would ever use it. Definitely worth the $30.
When you are serving the soup, be sure to throw in a few extra grinds when adding the black pepper. The butter, nutmeg, pepper combo pairs incredibly with the root flavors. Enjoy.
(click each step as you go to keep track of your progress)
Finished and want to make it again?
Celery Root Soup
- Prep time: 15min
- Cook time: 50min
- Serving size: 3 - 4
- 28 g (2 Tbsp butter)
- 25 ml (1 Tbsp + 2 tsp) olive oil, divided
- 1 medium onion, diced
- 2 medium garlic cloves, minced
- 1 tsp dried coriander
- 1/2 tsp nutmeg, freshly grated
- 1 carrot, coarsely chopped
- 1 small kohlrabi or turnip, peeled and coarsely chopped
- 700 g (1.5 lb) celery root, peeled and chopped into 2.5 cm (1 in) cubes
- 720 mL (3 cups) chicken stock
- 240 mL (1 cup) water
- 3/4 tsp salt, divided
- black pepper
- parsley for garnish
Heat butter and olive oil in a large saucepot over high heat.
Add onion and 1/4 tsp salt. Cook for 3-5 minutes, stirring frequently.
Add garlic, coriander, and nutmeg and stir for 30 seconds.
Reduce heat to medium. Add carrot, kohlrabi/turnip, and celery root. Cover the pot and cook for 20 minutes. Stir occasionally.
Add chicken stock, water, and 1/4 tsp salt, increase heat to high, and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes. Stir occasionally.
Remove from heat and use an immersion blender (or carefully a stand blender if you prefer) and blend until smooth. Add 1/4 tsp salt and black pepper to taste.
Garnish with freshly ground black pepper and sprigs of parsley.
- This recipe brought to you by Peel the Garlic!
- Find more recipes at www.peelthegarlic.com
- © 2020 - Peel the Garlic. All rights reserved.