Puree of Celery Root Soup
From darbar 18 years ago
- 50 minutes to make
- Serves 5
This recipe makes a fairly small batch, so consider doubling it. You won’t be sorry. Copied from Orangette's blog: orangette.blogspot.com/2007/01/bad-case.html
Ingredients
- 2 ½ Tbs olive oil, divided shopping list
- 1 small leek, white part only, coarsely chopped shopping list
- ½ medium yellow onion, coarsely chopped shopping list
- 1 stalk celery, coarsely chopped shopping list
- 2 cloves garlic, sliced shopping list
- 1 lb. peeled, chopped celery root (from about 3 baseball-size bulbs) shopping list
- 3 cups mild chicken or vegetable broth, preferably homemade (see below) shopping list
- ½ tsp salt, plus more to taste shopping list
- 4-5 Tbs skim milk shopping list
- Chopped chervil, for serving (optional) shopping list
How to make it
- First, choose a root that’s roughly baseball-size and that feels firm and hard – never spongy – and heavy for its size. To prepare it, plunk it in the sink and attack it with your vegetable peeler. The smoother, non-rooty end is easy to peel with a few quick, decisive strokes, and then the root end can be trimmed with a sharp knife. You may lose more of the bulb than you might expect – these little buggers can be craggy, calling for some serious trimming. But once the celery root is ready, you’re most of the way there. The delicate flavor of this soup begs for a clean, mild broth – and preferably one that’s homemade. If you’ve made some good chicken broth lately, by all means, use that.
- In a large saucepan over medium heat, warm 2 Tbs olive oil. Add the leek, onion, celery, and garlic, and sauté until softened but not browned, stirring occasionally, about 5 minutes. Add the celery root, broth, and salt, and bring to a boil. Reduce the heat to low, partially cover, and simmer until the celery root is very tender. It should break apart easily when poked with a fork; on my stove, this takes about 35-45 minutes. Remove the soup from the heat.
- Using a blender and working in small batches – when working with hot liquids, never fill the blender more than 1/3 full! - purée the soup until very smooth. Add the remaining ½ Tbs oil and the milk, and stir to incorporate. Taste, and adjust seasoning as necessary. Reheat gently until just steaming.
The Rating
Reviewed by 4 people-
i dont' have any leek...
can i substitute shallot or green onion...?
whichi wold be better?
maybe shallot since you said it's best mild?
or maybe a little of each?..
thoughts?
softgrey
in New York loved it
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la la la...
i just made this and it is so good..
really really good...
i almost didn't add the milk since it was so good just with the pureed veggies and stock...
so i added the milk very slowly and kept tasting...
more softgrey
in New York loved it
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Thank you for posting this. I only recently discovered celery root and I LOVE it.
edensong
in Nashville loved it
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