#celery root soup

[antmageddon]

Fresh parsley and homemade croutons are garnished with this creamy vegetarian celery root soup.

[ajitterycook]

When I get older, I want to resemble celeriac. I want to have a beautiful interior and a shell that is well used. It’s funny how the ugliest root vegetable harbors such beauty in its versatility and taste.

Celeriac can be boiled, baked, steamed, roasted, transformed into a delicious salad or a creamy yet light soup. Rev up your blenders and ease the spring chill with a bowl full of smooth Celeriac Soup. 

Celeriac Soup

1 large celeriac root, peeled and cubed

3 large celery sticks, peeled and thinly sliced

1 onion, diced

2 cloves garlic, minced

1 T olive oil

5 c soup stock

1/2 t sea salt

freshly ground black pepper to taste

1/3 c crumbled feta as garnish (optional)

1/4 c finely chopped dill as garnish (optional)

In a large pot, heat olive oil over medium heat and sauté onion and garlic for 2 minutes, stirring. Add celery and cook covered over medium heat for 3 minutes. Add stock and celeriac, bring to a boil, then simmer for 15 minutes. Purée until creamy smooth and adjust seasoning. Garnish with feta and dill. Serves 6-8.

Celeriac Sou Print Ready Recipe

Final notes:

Perhaps you are wondering about the orchids gracing the bowl of Celeriac Soup? They belong to a single plant that bloomed after a long hiatus. Here’s to patience and the good things that come to those who wait.

Here’s some interesting information about celeriac.

Here are a few more flower photos to brighten your day:

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  Celeriac Soup – From Gnarly to Creamy Smooth When I get older, I want to resemble celeriac. I want to have a beautiful interior and a shell that is well used.

[ourlocaltopia]

Celebrating Root Vegetables: White Winter Soup

Country Cooking in France – our recipe inspiration!Serve this soup warm, on a chilly evening or afternoon! Root vegetables make up the bulk of this soup.

Happy (belated) New Year from OurLocaltopia!  We are back on duty to post content that compels us…

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[feedurself]

Celery Root, Apple and Potato Soup

I always get sick around Christmas. Sometimes it's right before and sometimes it's right after, but it never fails. I've stood on many a department store line with a bunch of presents in one hand and a bunch of snotty tissues in the other, and I've rung in the New Year with a bottle of NyQuil at least twice. Once, it struck midway through Christmas dinner. Talk about perfect timing.

This year, the Christmas sickness hit yesterday, almost a full week before the big day. I'm considering myself lucky.

Whenever I'm sick, I eat up all of the leftover soup in my freezer. I make a lot of soup, so there are usually tons of choices. Except for tonight. In fact, because of all the holiday shopping and friend visiting and traveling these past few weeks, my freezer and refrigerator were both empty except for some onions, some potatoes, some apples, and a celery root.

Yes, a celery root. Don't ask. 

The important thing is that they all came together to make a rich, creamy (without the cream!), and healthy soup. The kind of soup that restores you back to wellness. Make it, fortify yourself to get through this next week, and enjoy the holiday season. 

Ingredients (makes about four servings):

1 celery root (about 2 cups cubed)

1 onion

2 cloves of garlic

3 - 4 small to medium-sized potatoes (about 2 cups cubed)

2 apples 

1 tablespoon of olive oil

1 tablespoon of butter (omit if you are keeping this vegan, and double the olive oil)

1/4 teaspoon or more of salt

ground black pepper, to taste

3 or more cups of water

Make the soup:

Chop the onions and garlic and cook in a large pot over medium heat with the butter, olive oil and salt until translucent, about ten minutes.

Meanwhile, using a sharp knife, peel and cut the celery root, potatoes and apples into one-inch cubes. Add to the pot and cook with the onions and garlic for a few minutes.

Add three cups of water to the pot, cover with a lid, and cook until the vegetables have softened, about 30 to 40 minutes. 

In batches, puree the soup in a blender. (You can use a hand-held immersion blender, but the soup may not come out as creamy.) Eat a bowl now, and if you're feeling really fancy, swirl a little extra olive oil over the top. Freeze the rest for when you need it.