Celeriac Soup With Parsley Puree Recipe

Name: Celeriac Soup With Parsley Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 4 celeriac, peeled and diced (celery roots, 800 g or 26 ounces); 1 cooking apple, peeled, cored and diced; 6 cups full-flavored chicken stock (1.5 l); salt; pepper, freshly ground; 1 bunch Italian parsley, stems removed; ⅔ cup pine nuts, lightly toasted (100 g); salt; pepper, freshly ground; 1 cup light olive oil (250 ml)

Servings: persons

2 tablespoons unsalted butter
4 celeriac, peeled and diced (celery roots, 800 g or 26 ounces)
1 cooking apple, peeled, cored and diced
6 cups full-flavored chicken stock (1.5 l)
salt
pepper, freshly ground
1 bunch Italian parsley, stems removed
⅔ cup pine nuts, lightly toasted (100 g)
salt
pepper, freshly ground
1 cup light olive oil (250 ml)

1
Melt butter in heavy pot over medium-low heat.
2
Add the celeriac and cook, stirring occasionally, until golden, about 20 minutes.
3
Add the apple and cook, stirring, until the apple is tender, another 10 minutes.
4
Stir in the stock.
5
Strain soup through a fine-mesh sieve or a food mill fitted with the coarse blade.
6
Return soup to the pot, season to taste with salt and pepper and reheat.
7
For parsley puree, fit food processor with the metal blade.
8
Add parsley, pine nuts, salt and pepper to taste.
9
Process until smooth.
10
With the processor running slowly, gradually pour in the olive oil; the mixture should be thick.
11
To serve, spoon 1 tablespoon of the parsley puree into each warmed soup bowl.
12
Ladle the soup into the bowls and serve immediately.

1466

kcal

Calories

108

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 4 celeriac, peeled and diced (celery roots, 800 g or 26 ounces), 1 cooking apple, peeled, cored and diced, 6 cups full-flavored chicken stock (1.5 l), and more.

Yes, Celeriac Soup With Parsley Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celeriac Soup With Parsley Puree

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