Celery Root Soup

Prep Time: 30 min(s)
Cook Time: 45 min(s)
Serves: 6
Difficulty: Intermediate
Ethnicity: Other
Tools:
1-gal. stockpot
cutting board
immersion blender (stick/wand)
kitchen twine
large chef's knife
measuring cups
measuring spoons
peeler
wooden spoon

Ingredients:

1/4 cup(s) butter

4 leeks - white parts only, julienned (Learn How)

4 shallots - peeled and julienned

1/2 cup(s) celery - small diced (Learn How)

4 garlic cloves - peeled and minced (Learn How)

12 ounce potatoes (yukon gold) - peeled and halved

1 1/2 pound celery root - peeled and cut into 1/2-inch cubes

1 - bouquet garni - (thyme, parsley, bay leaf)

2 teaspoon(s) sherry vinegar

1 teaspoon(s) lemon juice - fresh

1/2 teaspoon(s) red chile flakes - ground

1 cup(s) heavy cream

1 pinch salt and pepper - to taste

Steps:

-Heat a heavy-bottom 1-gal. stockpot to medium and add the butter.

-As the butter melts, add the leeks and shallots. Saute over medium-low to medium heat so that they do not brown.

-Once the leeks are soft and translucent, add the celery and garlic. Saute for an additional 2 minutes.

-Add the potatoes, celery root, chicken stock and bouquet garni. Keep heat at medium.

-Slowly simmer the vegetables until the celery root can be cut easily in half with a fork.

-Remove the garni and puree the soup with an immersion blender or a regular blender.

-Once the soup is pureed, add the vinegar, lemon juice and chile flakes. Puree again to mix well.

-While pureeing, slowly drizzle in the heavy cream.

-Season to taste.

-Add more stock, if needed, to adjust the consistency.

Please log in to post your comment. If you don't have an account register here.