Creamy Celery Root Soup with Pistachios

1. 1

   Preheat oven to 375F.

2. 2

   Toss celery root with half the olive oil, salt and pepper in a large bowl until completely coated, then arrange in an even layer on a large baking sheet.

3. 3

   Roast for 45 minutes to an hour, or until completely soft golden-brown and caramelized.

4. 4

   Heat the other 2 tablespoons of olive oil in a large pot, then saute the onions and garlic until translucent and just starting to color, 8-10 minutes.

5. 5

   Add the roasted celeraic, stir well to combine and cook for another 10 minutes.

6. 6

   Add the stock and wine to the pot, bring to a boil then simmer for 20 minutes.

7. 7

   Remove from heat and allow to cool completely, then transfer to a blender and puree in batches, (or use an immersion-blender).

8. 8

   Return soup to pot over low heat and stir in cream until soup is warmed through.

9. 9

   Divide into bowls and garnish with a scant splash of cream and sprinkle of chopped pistachios

* Per serving · 4 servings · Values may vary.

No additional tips available.