Celery root soup is one of my favorite blended veggie soups. These nubby little veggies are also known as celeriac and they are an awesome addition to your kitchen, especially for winter.
If you aren’t familiar with celery root, it is starchy like a potato, but with a hint of the herbaceous flavor of celery and parsley. You peel it like a potato and can roast it, mash it, or fry it. Just treat it like a flavorful potato and you can’t go wrong.
Celery Root Soup
- 2 tbs olive oil
- 1.5-2 lbs celery root, peeled and chopped into 2 inch pieces
- 2 shallots, sliced
- 2 cloves garlic
- 1 box chicken stock
- 1/4 cup sage leafs
- salt and pepper
- chopped parsley and fried onions for garnish
In a large stock pot, heat olive oil over medium heat. Add celery root and shallots. Cook until celery root begins to brown and shallots turn translucent.
Add garlic and cook for about 1 more minute.
Add chicken stock and sage. Simmer for about 15 minutes, or until celery root is fork tender.
Cool for about 15 minutes, then blend with a hand blender until smooth. Salt and pepper to taste. Serve with parsley and fried onions, and a hunk of crusty bread for good measure.