celery root soup with roasted garlic and celery leaves celery root soup with roasted garlic and celery leaves Israeli Kitchen It's amazing what you can do with an immersion blender and a couple winter veggies. (Photo: Sarah F. Berkowitz)

Pureed celery root and potato soup with roasted garlic

A deep, aromatic soup blending celery root and caramelized garlic that’s perfect for cold weather and cozy evenings.

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  • Yield: Serves 6
  • Prep time: 20 minutes
  • Cook time: 40 minutes

I love trying new vegetables and fruit, and figuring out creative ways to use every part of nature’s bounty. This was my first go-round with celery root, or celeriac, and I almost threw out the stalks, not knowing if they were just a by-product of the root or actual celery! But once I smelled the stalks, and noted the rich aroma they gave off, I knew they were going to be used one way or another. Both the aroma and the flavor of the stalks were more potent than celery, and added a nice depth of flavor to the soup.

celery root bulbs Celery root is not as popular as the stalk, but flavorful and versatile in its own way. (Photo: vbmark/Shutterstock)

I chopped the stalks finely to yield a garnish that added not only flavor, but a surprising bit of crunch to this delicious thick and creamy soup. You can save the leaves at the ends of the stalk and use them as a very pretty garnish in the soup bowls, or on a crudite or entree platter.

Ingredients

  • 2 celery root bulbs, stalks attached (2 pounds total)
  • 1 Idaho potato
  • 32 ounces low-sodium vegetable broth
  • 2 cups coconut or almond milk
  • Salt and pepper, to taste
  • 2 heads garlic
  • Olive oil

Directions

Preheat oven to 400°.

Slice the top off of garlic bulbs, cutting at an angle so all cloves are revealed. Brush with olive oil, wrap in foil, and place in oven for 30 minutes, or until garlic is soft and pliable.

roasted garlic bulb You can roast the whole bulb of a garlic to deliver a fine, pungent flavor. (Photo: littlesam/Shutterstock)

Cut off stalks from celery root, and set aside. Peel celery root using a peeler, and use a knife to cut away any defective spots or dark crevices. Chop into small chunks and place into a 3- or 4-quart pot.

Peel and chop potato, and add to pot. Add vegetable broth and coconut milk, and turn flame to medium high.

When mixture comes to a boil, reduce to a gentle simmer and allow to cool until potatoes and celery root have softened. Remove from flame.

Wash and finely slice 3 celery stalks and set aside for soup garnish.

Use an immersion blender to process chunks until soup is pureed. Taste, and add salt and pepper, if needed. (If a more liquidy soup is desired, blend 1 tablespoon consomme with 1/2 to 1 cup of hot water and add to pot.)

Garnish each bowl with 2-3 roasted garlic cloves and sliced celery stalk. (To remove garlic cloves, squeeze from the bottom of the bulb pushing upward.)

Related Topics: Soups, Vegetarian

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