Creamy Celery Soup
This delicious soup is made from both celery and celery root. Celery root, or Celeriac, is not the same as celery stalks that are common to us. Celery root does have stalks and leaves, but that’s not what is used. In some markets, only the gnarly bulbous part is sold. That’s fine, it’s the gnarly, bulbous part that is used. They are in the same family, and do taste similar. Celery root though, is earthier with nutty notes. You also have to peel all the skin off to get to the creamy colored flesh. Combing the two for this soup really added to the flavor.
2 tsp safflower oil
1 tsp unsalted butter
2 leeks, light parts only, washed well and chopped
1 medium celery root (celeriac), peeled and cubed
1 small all-purpose potato, peeled and cubed
3 cups water
3 cups light colored chicken stock
Salt and freshly ground pepper to taste
1 cup whole milk (can omit for dairy free. It will be less creamy, but just as delicious!)
1 tbsp chopped fresh flat-leaf parsley
- Warm oil and butter in a medium saucepan over medium heat. Add leeks and celery. Sauté for 10 minutes. Add celery root, potatoes, water and stock. Bring to a boil.
- Cover and reduce heat to medium-low, simmer for 30 minutes. Remove from heat, let cool 5 minutes.
- Transfer to a food processor fitted with a metal blade, or blender. Process until smooth. Pour into a clean pan. Stir in milk, if using. Taste and adjust flavor with salt and pepper. Bring to a simmer over medium heat.
- Ladle into 4 soup bowls. Garnish with parsley.
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