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Celery Root Soup

2.5

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Celery Root Soup Catherine McCord

  • Active Time

    10 minutes

  • Total Time

    10 minutes

Ingredients

Serves 6-8

1 tablespoon butter or olive oil
2 leeks, white and light green part only, chopped
2 celery root bulbs (about a pound each), peeled and chopped
1/2 teaspoon salt
32 ounces chicken or vegetable stock

  1. Step 1

    In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.

    Step 2

    Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.

    Step 3

    Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.

    Step 4

    To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.

Cooks' Note

This recipe was originally published on Weelicious as "Celery Root Soup".

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Reviews (1)

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  • Recipe needs a lot of help. I added a lot of spices (savoury, paprika, nutmeg, sage, bay leaf). And i added some bacon bits after blending. Plus mine came out green. watch how big your leaks are and how small your celery roots are. Additionally, i used counter blender (blend tech (love this blender over previous vita-mix)) and since it has been a while since i have done this, i forgot that f you blend on high, it will be foamy. Read online to blend on slow with a fast hit at the end. (i had a Brevelle immersion blender, but had to through it out as it was terrible)

    • conbrio

    • Calgary, AB

    • 2/8/2015

Tags Soup Soup/Stew Celery Root Root Vegetable Vegetable Leek Starter Brunch Lunch Dinner Vegan Vegetarian Dairy Free Nut Free Quick Easy 5 Ingredients or Fewer Blender Weelicious

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