Celery Root SoupCatherine McCord
Recipe information
Total Time
10 minutes
Yield
Serves 6-8
Ingredients
1
tablespoon butter or olive oil
2
leeks, white and light green part only, chopped
2
celery root bulbs (about a pound each), peeled and chopped
1
/2 teaspoon salt
32
ounces chicken or vegetable stock
Need to make a substitution?
Preparation
Step 1
In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
Step 2
Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
Step 3
Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
Step 4
To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.