Celery Root Soup

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To battle these chilly nights in the seemingly never-ending winter, I turn once again to soup. If you follow my blog, you know I love soup. So easy, so comforting, and they can usually be made ahead which works out perfectly for those nights when I have 1/2 hour or less to get dinner on the table. I recently tweaked my old recipe, and added a little more depth and complexity to this delicious soup. The other night I was going to be out till 6:45, and with dinnertime at 7:00, I decided to make this soup ahead, then reheat when I got home.

Even making it ahead is pretty quick. The most time consuming part is peeling and chopping all that celery root. I’ve found the easiest way to peel this gnarly looking root is to use a very sharp knife to cut away the tough outer skin. Once that’s done, you have a half hour of hands-off time while the soup cooks. Finishing this with bacon bits that you cook as the base of the soup, and quick croutons with stale bread, makes it a fancy weeknight meal.

Cream of Celery Root Soup

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: First Course
Cuisine: American
Keyword: celery root, celery root soup, comfort food, Soup, weeknight meal
Servings: 6 servings

Ingredients

  • Olive oil
  • 4 strips of bacon cut into lardons
  • 1 onion diced
  • 1 carrot diced
  • 2 ribs celery diced
  • ¼ cup cognac
  • 4 large celery roots peeled and cut into 1” pieces
  • 1 potato peeled and cut into 1” pieces
  • 6 cups chicken stock
  • 1 tbsp chopped rosemary
  • 1 cup milk or cream
  • Sat & pepper to taste
  • ¼ tsp cumin
  • day old bread for croutons
  • ½ tsp dried thyme

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