This recipe is a long time coming. I first heard about it from my friend Jane last winter, but had trouble getting my hands on the correct root (I once bought fennel instead -- oops!). Jane's recipe uses olive oil, chicken broth and cream, which I substituted out for this recipe. It's surprisingly very filling and reminiscent of a potato soup or hearty chowder.
Delicious, easy and surpisingly filling, celery root soup is reminiscent of a potato soup or hearty chowder. Celery roots are commonly available during the winter months, particularly around Thanksgiving.
1 whole small onion, diced
1 whole parsnip, skinned and diced
2 whole celery ribs, sliced
1 whole celery root, skinned and diced
1 whole shallot, minced
2 whole garlic cloves, minced
4 cups vegetable broth
1 tsp cayenne pepper
Line a large pot with water and add onion. Cook over medium high heat until onions are begining to be translucent, about 3 minutes. Add parnsips and celery and cook until celery turns bright green and starts to soften, about 3 minutes. Stir in shallot and garlic and cook for another two minutes. Add all remaining ingredients, cover and bring to a boil over high heat. Let boil for 2-3 minutes, then reduce to low and simmer 45-60 minutes. Jane's recipe called for using an immersion blender, which you can do here, but I transfered my soup to the blender in batches, pulsing to prevent overly pureeing the soup and making it too thin. Garnish with celery leaves or sliced green onions and fresh black pepper.