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Celery Root Soup Recipe

Ingredients

How to make it

  • In a high-speed blender, combine the water, celery root, celery, olive oil, and lemon juice and puree until smooth.
  • Pass through a fine-mesh sieve and season to taste with salt and pepper.
  • To make the garnish, combine the celery root slices, coriander, and olive oil in a bowl and toss to mix.
  • Season to taste with salt and pepper.
  • Cover and refrigerate overnight, then julienne the slices just before serving.
  • Sprinkle the eggplant slices with salt, place on a plaate, and refrigerate for 1 day.
  • The next day, rinse the slices and squeeze out the liquid.
  • Place in a shallow bowl, cover with the vinegar, and refrigerate for 1 more day.
  • The next day, drain, squeeze the slices to extract the excess liquid, return to the bowl, and add the basil, garlic, and olive oil.
  • Refrigerate for at least 2 hours before using.
  • The eggplant can be held in the refrigerator for up to 1 week.
  • Cut the eggplant into small wedges and discard the basil and garlic.
  • Pour soup into bowl and garnish with the celery root mixture and the eggplant.

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    great celery soup a keeper for sure high5
    Was this review helpful? Yes Flag

The Cook

jena MN

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