I was doing some recipe testing back in the day for my cookbook Classic City Cooking. One of the recipes called for a celery root remoulade. I’d never cooked with celery root before but found it to be delicious and I just happened to have a bunch left over. I figured a homemade soup was in order. Celery root is extremely low in calories and I’ve found it to be one of the most unappreciated vegetables I’ve ever worked with. It’s not only yummy but so good for you. Pair this soup with a little thyme garlic bread made with olive oil and roasted garlic and you have an easy to make gourmet meal.
Makes about 4 servings
- 1/4 cup of olive oil
- 1/2 cup coarsely chopped shallots (about 3 large)
- 1 pound celery roots, peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 3 cups)
- 1 yukon gold potato, peeled, cut into 1-inch pieces
- 2 cups vegetable broth
- 2 teaspoons minced fresh thyme
- 1/2 cup whipping cream
- Salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 teaspoon thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly. Transfer soup to blender and puree until smooth OR use a hand blender (one of my favorite kitchen tools!). Return to a pot over medium heat and stir cream into soup. Bring to a simmer. Season to taste with salt and pepper. Ladle soup into bowls + sprinkle with additional chopped thyme and serve. Vegans! Feel free to use a non-dairy cream substitute.