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Celeriac Soup

November 21, 2009 | Soup, Vegetables

Most people don’t think to make a dish that highlights the fresh taste of celery on its own. Instead, celery is often relegated to an underlying aromatic in more complex dishes, and celeriac…

…this bizarre looking root vegetable that has the texture of a potato but the taste of celery, is often just combined with potatoes in a mash. But celery tastes great on it’s own, especially when cooked, and I adapted this recipe from one I saw in Bon Appetit to include in the farm cookbook I’m working on. It’s tastes lighter than a creamy potato soup, and the velvety celery taste is divine. I’m serving it as a first course for a dinner party tonight and can’t wait!


Celeriac Soup
Serves 4-6
Adapted from Bon Appetit

1/2 stick butter
1 cup chopped celery
3 large shallots, chopped
2 lb. celeriac, peeled and cubed
6-8 cups chicken stock
salt and pepper, to taste
1/4 – 1/2 cup heavy cream, optional
minced thyme, for garnish
garlic croutons, for garnish

Heat a large saucepan over medium high heat and melt butter. Add celery and shallots and cook until slightly softened. Add celeriac and stock (less for thicker soup, more for thinner soup) and bring to a boil. Cover, reduce heat, and simmer until vegetables are soft. Puree soup and season with salt and pepper to taste. Add cream if you desire a richer soup. Garnish with minced thyme and croutons.

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