Celery Root Soup Recipe Recipe

Name: Celery Root Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 chicken or vegetable broth

Servings: persons

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 chicken or vegetable broth

1
Heat oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering.
2
Add leek and cook, stirring occasionally, until softened and translucent, about 3 minutes.
3
Add celery root, potatoes, apple, garlic, salt, and a pinch of pepper.
4
Stir to coat vegetables with oil, add water and broth, and bring to a boil.
5
Cover, reduce heat to low, and simmer until vegetables just give way when pierced with a knife, about 20 to 25 minutes.
6
Remove 1 cup of liquid from the saucepan; set aside.
7
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).
8
Once blended, transfer the soup back to the saucepan and keep warm over low heat.
9
If the soup is too thick, add the reserved liquid a little at a time until the soup reaches the desired consistency.
10
Taste and season with additional salt and pepper as needed.
11
To serve, drizzle with olive oil.

478

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 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, and more.

Yes, Celery Root Soup Recipe 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.

Celery Root Soup Recipe

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