Roasted Celeriac Soup

by

Difficulty level Easy

YIELD Serves 6 to 8

I just couldn't get that celeriac out of my head. It's sort of like buying a new record and playing it until you are sick of it (or until those around you are sick of it). So, with apologies to my husband, I'm on a celeriac kick. It's funny how many recipes I'm seeing now for this vegetable that I'd never noticed before. It shows how easy it is to get into a rut and only cook with the ingredients that are familiar to you.

I didn't puree this recipe entirely, because I have often noted that I like texture in my soup. I made a mistake with this one. It should really be pretty smooth. The chunks made it seem more like baby food than an elegant soup. The flavour was really nice, though. If you don't want to take the time to roast the celeriac first, you can put it in raw at the same time as the stock and the potato. I didn't have any leeks, so I just used a large onion.

When you are buying celeriac, look for smaller, heavier vegetables. I originally bought a small one and it was fine. This time, I got a larger one and it was a bit hollow in the middle.

INGREDIENTS

4 cups peeled and cubed celeriac
2 tbsp olive oil
1 onion chopped
2 cloves garlic, chopped
2 stalks celery, chopped
1 leek, white and light part only, chopped
1 potato, peeled and chopped
4 cups chicken or vegetable stock
1 tsp chopped fresh thyme or 1/2 tsp dried
1 tbsp chopped fresh tarragon, or 1 tsp dried
3 tbsp fresh Italian parsley
1/2 cup low fat milk
Salt and pepper to taste

PREPARATION:

  1. Preheat oven to 350ºF. Toss celeriac with 1 tbs oil and roast for 30 minutes, stirring occasionally.
  2. In a large saucepan, heat remaining oil over medium heat. Add onion, garlic, celery and leek; sauté for 4 minutes or until onion is soft.
  3. Add potato, stock, thyme, tarragon and parsley; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add celery root and cook for 10 minutes more, or until vegetables are tender. Remove from heat and cool slightly.
  4. Puree soup in a saucepan using an immersion blender, or transfer soup in batches to a blender of food processor and blend until smooth. Return to saucepan and add milk. Season with salt and pepper and simmer until heated. Add more milk or water for a thinner consistency.

    From For the Love of Soup by Jeanelle Mitchell (2002, Whitecap Books)

This recipe appears in: Soups
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