Creamy Celeriac Soup
Once you try this deceptively simple soup—with just six ingredients—delicate celeriac will become one of your favorite vegetables.
Equipment
- High-Powered Blender optional, to create a smooth purée
- Immersion Blender optional, to create a not-quite-as-smooth but still lovely purée
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 4 tablespoons (60g) unsalted butter
- 1 medium shallot (chopped)
- 2 medium bulbs celeriac (each will be roughly the size of a large grapefruit)
- Kosher salt
- 3 cups (700mL) chicken or vegetable stock
- ½ cup (120mL) heavy cream
- Finely-chopped parsley or chives to garnish Optional
Step by Step Instructions
Step 1
- Using a sharp knife, slice the bottom and top off the celeriac bulb. Switching to a smaller knife if necessary, slice the skin off the bulb, as if you were making citrus suprȇmes. Do not worry about removing too much flesh; it is somewhat impossible to avoid.
Step 2
- Melt the butter in a large, heavy-bottomed saucepan. While the butter is melting, cut the celeriac into medium chunks.
- Add the shallot to the melted butter and cook for 2 minutes. Then add the celeriac, stir to coat, and season with kosher salt. Sauté until the chunks of celeriac become browned and begin to soften.
Step 3
- Add the chicken stock or vegetable stock, and bring to a simmer. Continue to simmer, for 30 minutes or so, until the celeriac chunks are cooked through and the stock has reduced (it should just cover the vegetables).
Step 4
- Transfer to a high-powered blender, such as a Vitamix, and purée until completely smooth. Return to the saucepan and whisk in the cream. Simmer gently for 10 minutes or so, allowing the flavors to meld.
Step 5
- Taste the soup and correct the seasoning. Divide among serving bowls, and garnish with chives or parsley if desired.
