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Epicurious

Celery Root Soup

By Catherine McCord

2.5

(1)

Image may contain Bowl Food Custard Dish Meal and Soup Bowl
Celery Root SoupCatherine McCord
Cooks' Note

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

Recipe information

  • Total Time

    10 minutes

  • Yield

    Serves 6-8

Ingredients

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

Preparation

  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.

TagsSoupSoup/StewCelery RootRoot VegetableVegetableLeekStarterBrunchLunchDinnerVeganVegetarianDairy FreeNut FreeQuickEasy5 Ingredients or FewerBlenderWeelicious

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