Purée of Celery Root Soup
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings (about 7 cups)
- ¼cup olive oil
- 1small leek, white part only, coarsely chopped
- ½medium onion, coarsely chopped
- 1stalk celery, coarsely chopped
- 2cloves garlic, thinly sliced
- 2½cups peeled, coarsely chopped celery root (about 1 pound after peeling)
- 3cups no-salt-added chicken stock or broth
- 4 to 7tablespoons skim milk
- Salt and freshly ground black pepper
- 2tablespoons sliced chervil or tarragon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
255 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 7 grams protein; 831 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
- Step 2
Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
- Step 3
Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
- Step 4
To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.
Private Notes
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Cooking Notes
Liz
I have made this soup many times since being introduce to celery root. It is a very versatile and fool proof recipe (which I need)!
Josh
Good quick soup that forgives substitutions. I used some butter and a shallot in place of the leek and I skipped the milk. It was delicious.
Es
Fantastic and so easy. I just so happened to have 1/2 of a very large celery root in my refrigerator (it had been there for close to a month) and I had everything else on hand. Used part chicken stock (homemade) and part Better than Bouillon (but I think even all water would be fine). Used a medium saucepan on the stove. When the celery root was soft, out came my immersion blender. Added a TBSP or so of skim milk, plenty of black pepper, and done! Lovely flavor.
AmLucero
I have made this recipe a couple of times now, and generally follow the recipe closely. For my most recent version, I added a fennel bulb per Chris R’s suggestion and it was an excellent addition. I recently purchased a Vitamix and wow, what a difference that makes to the final texture. No milk or cream needed! I usually finish the soup with pickled celery and a drizzle of olive oil.
Chris Raftery
Made this soup this morning, but added a few things from my refrigerator that wanted to be used. I chopped up a fennel bulb and one carrot. Seemed to give the soup some very nice depth and a bit of sweetness, probably from the carrot. Delicious.
Mikey
Serve topped with Basil infused olive oil and crispy fried onion pieces (Trader Joe’s). Add a fresh baguette on the side and this is a complete dinner.
Liz
I have made this soup many times since being introduce to celery root. It is a very versatile and fool proof recipe (which I need)!
Josh
Good quick soup that forgives substitutions. I used some butter and a shallot in place of the leek and I skipped the milk. It was delicious.
Steve
I found this to be a lovely, richly flavored soup. I did not add the milk, and found it plenty creamy. I also added more leek and garlic than called for and did not garnish with herbs. The flavor of the celeriac was wonderful.
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