Celery root soup
Warm, healing and creamy celery root soup is an earthy treat.
YIELDS
4
TO
5
Ingredients
Pumpernickel Croutons
- 4 cups (950 ml) pumpernickel bread, cut in 3/4 inch (18 mm) cubes
- Olive oil
- Salt and pepper
Celery Root Soup
- 2 tablespoons (30 ml) olive oil
- 1 medium leek, cleaned and chopped
- 4 cloves garlic, chopped
- 4 stalks celery, chopped
- 1 pound (454 g) celery root, peeled and chopped
- 1 tablespoon (15 ml) celery seeds
- 1 quart (1 L) low sodium vegetable broth
- 1 2-inch (5 cm) piece ginger, sliced
- 1/2 bunch parsley, stems, leaves reserved for garnish
- 2 bay leaves
- 1/2 cup (120 ml) whipping cream
- 1/2 lemon, juice
- Salt and white pepper
Serve
- Olive oil, to drizzle
- Cracked black pepper, to finish
- Celery leaves, to garnish
- Parsley leaves, to garnish
Directions
Pumpernickel Croutons
- Preheat oven to 350° F (175° C).
- In a bowl, toss the cubed pumpernickel with a drizzle of olive oil. Season with salt and pepper.
- Bake the croutons for 12 minutes. Reserve at room temperature until needed.
Celery Root Soup
- Heat oil in a soup pot over medium heat.
- Add the leek, garlic, celery, and celery root and sauté, stirring, for four to five minutes, until starting to soften but not brown. Add the celery seeds, stir and cook for one to two minutes.
- Add the vegetable broth, ginger, parsley stems, and bay leaves, and bring to a simmer.
- Cook for 45 minutes to one hour. Once vegetables are soft, add cream and lemon juice and heat for one minute. Season with salt and white pepper.
- Using a blender, blend the soup in batches until very smooth
Serve
- Ladle the soup into warm bowls and garnish with pumpernickel croutons, a drizzle of olive oil, cracked black pepper, celery leaves, and parsley leaves.
- Serve immediately. Enjoy!
