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Celery Root Soup Recipe

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This recipe for Celery Root Soup, by , is from Greenup County High School Humanities Global Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Brooklyn Artrip
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons unsalted butter
4 cups peeled and diced celery root
1 small onion, diced
6 cloves garlic, chopped
1 1/4 cups dry white wine
1 bay leaf
1 cup heavy cream
1/2 cup whole milk
2 1/2 cups Vegetable Stock
Salt and freshly ground white pepper
Directions:
Directions:
Heat the butter in a large saucepan over medium-high heat. Add the celery root, onion, and garlic and stir to sweat, about 5 minutes; you don't want the vegetables to develop any color. Add the wine and bay leaf and bring the mixture to a simmer. Reduce the mixture until the liquid has almost evaporated, about 10 minutes. Discard the bay leaf and add the cream, milk, and 2 cups of the stock. Return the soup to a simmer and let it reduce and thicken, about 8 minutes.

Carefully transfer the soup to a blender. With one towel-wrapped hand firmly held over the lid, blend the soup until it has completely liquefied. If the soup is too thick, thin it out, 1 tablespoon at a time, with the remaining 1/2 cup stock. Season with salt and pepper to taste. Strain the soup through a fine-mesh sieve.

Pour the soup into small cups and serve warm.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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