Celery Root Soup

Name: Celery Root Soup
Prep time: 2 min
Cook time: 22 min
Total time: 24 min
Yield: 4 serving
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 kosher salt; 32 ounces chicken or vegetable stock

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Prep Time
2 mins
Cook Time
2 mins
Total Time
24 mins
Servings
4
Calories
110 kcal
Course
Main Course
Cuisine
American

Celery Root Soup

Soren Carlson

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I've been cooking celery root for years in salads, soups, just plain roasted and in purees. It's one of my favorite foods and this Celery Root Soup is really healthy, while also being naturally creamy and hearty.

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Ingredients

Servings

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 kosher salt
32 ounces chicken or vegetable stock

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Instructions

In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
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.
Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.

Notes

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.