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3.78 from 9 votes
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Celery Root Soup
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Rich, creamy celery root soup drizzled with herb olive oil. The perfect starter for your next dinner party.
Course: Soup
Cuisine: American
Servings: 8 servings
Author: Cathy Roma | What Should I Make For...
Ingredients
  • Soup
  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 large white onion chopped
  • 2 medium cloves garlic minced
  • 5-6 stalks celery chopped
  • 3 1/2 pounds celery root peeled and chopped
  • 4-5 cups chicken stock
  • 1 cup heavy cream
  • Salt and white pepper

  • Herbed Olive Oil
  • 1 cup good extra virgin olive oil
  • 1/3 cup chives chopped
  • 1/3 cup Italian parsely chopped
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
Instructions
  1. Soup: Heat butter and oil over medium heat in a dutch oven or large heavy bottomed pot.
  2. Add onion and saute until translucent, 4-5 minutes.
  3. Add garlic and saute 2 minutes.
  4. Add celery and celery root and cook another 2-3 minutes.
  5. Add 4 cups chicken stock, stir well to combine.
  6. Season well with salt and white pepper.
  7. Bring to a boil and reduce to a simmer. Cover and cook until celery root is softened, about 30 minutes.
  8. Puree until smooth with an immersion blender or in a blender. Add additional stock if needed to thin.
  9. Stir in cream and heat until warmed through.
  10. Herbed Olive Oil: Finely mince herbs in a food processor or mini prep.
  11. Add olive oil, salt and pepper and blend well.
  12. To serve: Drizzle soup with herbed oil.
  13. Extra herbed oil can be stored in the refrigerator for another use.