A healthy, delicious recipe for Celeriac Soup that can be cooked in 40 minutes! This celery root soup is amazing, it’s thick and creamy .
If you have never cooked with celery root before, you will be amazed by the flavor of this soup, which is perfect for cold nights. Its dense tendrils and tangled roots almost seem intimidating! However, beneath its rough surface resides a remarkable tenderness. Light, well-known celery and parsley flavors linger on the tongue after each bite, while underlying earthy, nutty, and spicy aromas provide depth and interest. But you have to face the beast if you want to enjoy these delights!
What Makes Celery Different From Celeriac?
Despite being closely related, celery and celeriac differ in a few essential ways. While celeriac is a root vegetable with a round shape, rough skin, and creamy-white meat, celery is a stalk vegetable with long, crisp stalks and a more pronounced, fresh taste. They are similar in that they may both be enjoyed raw, though some people like to add them to salads.
Ingredients
- 2 pounds celeriac (celery root), peeled and cubed
- 2 medium carrots, peeled and cubed
- 1 medium onion, cut into 1-inch pieces
- 3 cloves garlic, peeled
- 1 teaspoon herbes de Provence
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 5 cups chicken broth, divided
- ¼ cup olive oil
- ⅓ cup heavy cream
- 6 teaspoons truffle oil, or to taste
- 2 green onions, thinly sliced
Instructions
- Turn the oven on to 400 degrees Fahrenheit (200 degrees Celsius). Put parchment paper on a baking pan.
- In a large bowl, combine the celeriac, carrots, onion, and garlic. Season with salt, pepper, and Herbes de Provence. Pour some olive oil over it and mix it all together. Arrange the vegetables on the baking sheet that has been prepared.
- Vegetables should be roasted in a warm oven for approximately 40 minutes, stirring every 19 to 15 minutes.
- Put the roasted veggies in a powerful blender. Blend on high speed for approximately one minute after adding four cups of chicken broth.
- Over medium heat, pour the mixture into a large saucepan. Stir in the remaining chicken broth and cook until thoroughly heated. Add heavy cream and stir. Spoon soup into dishes and sprinkle with green onions and a little truffle oil for garnish.
The recipe is from: Roasted Celeriac Soup
How to store
Be cautious of celeriac roots that have soft spots or mold when picking them. If stored carefully, celery will last for several weeks. Celeriac should ideally be stored in a cool, dark place after the top leaves have been removed. Peeled and sliced celery can also be stored in the fridge for a few days in an airtight container.
Roasted Celeriac Soup
Ingredients
- 2 pounds celeriac celery root, peeled and cubed
- 2 medium carrots peeled and cubed
- 1 medium onion cut into 1-inch pieces
- 3 cloves garlic peeled
- 1 teaspoon herbes de Provence
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 5 cups chicken broth divided
- ¼ cup olive oil
- ⅓ cup heavy cream
- 6 teaspoons truffle oil or to taste
- 2 green onions thinly sliced
Instructions
- Turn the oven on to 400 degrees Fahrenheit (200 degrees Celsius). Put parchment paper on a baking pan.
- In a large bowl, combine the celeriac, carrots, onion, and garlic. Season with salt, pepper, and Herbes de Provence. Pour some olive oil over it and mix it all together. Arrange the vegetables on the baking sheet that has been prepared.
- Vegetables should be roasted in a warm oven for approximately 40 minutes, stirring every 19 to 15 minutes.
- Put the roasted veggies in a powerful blender. Blend on high speed for approximately one minute after adding four cups of chicken broth.
- Over medium heat, pour the mixture into a large saucepan. Stir in the remaining chicken broth and cook until thoroughly heated. Add heavy cream and stir. Spoon soup into dishes and sprinkle with green onions and a little truffle oil for garnish.
