Celery And Celery Root Soup Recipes

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CELERY ROOT SOUP (WITH OTHER ROOT VEGGIES)



Celery Root Soup (With Other Root Veggies) image

Chunky vegetable soup to warm ya up? Sounds good, huh? This celery root soup (or celeriac soup) is jam-packed with celery root and other hearty root veggies, like potato, carrot, and leek. It's seriously delicious and just what you want on a cold winter day.

Provided by Dawn | Girl Heart Food

Categories     Lunch     Main Course     Soup

Time 1h5m

Number Of Ingredients 15

1/2 cup unsalted cashews
2 cups water
1/2 cup low sodium vegetable broth
1 to 1.5 tablespoons nutritional yeast
2 tablespoons olive oil
1 small leek
1 large carrot (peeled and cut small (about 1 cup))
4 cloves garlic (minced)
2 pounds celery root (peeled and cut into small cubes (about 7 cups))
1 pound potatoes (white or yellow) (peeled and cut into small cubes (about 3 cups))
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme (or 1 tablespoon of fresh thyme)
5 to 6 cups low sodium vegetable broth
Croutons (garnish to taste (optional))

Steps:

  • Place cashews in a small pot with about 2 cups of water and bring to a simmer. Reduce to a low-medium simmer and cook for 15 to 20 minutes to soften cashews. Drain and rinse.
  • Place cashews, nutritional yeast, and vegetable broth in a high-powered blender.
  • Cover and blend until smooth and not grainy. Time may vary depending on how powerful your blender is. I don't add any salt, but you could if you prefer. Set aside.Note: If you want things thicker, use less broth.
  • Heat olive oil in a large pot or Dutch oven over medium heat. Then add leek, carrot, and garlic. Cook, stirring often, for about 5 minutes.
  • Add celery root, potatoes, salt, black pepper, and thyme. Stir. Pour in vegetable broth (I use 6 cups, but use 5 if you want a thicker consistency).
  • Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 25 to 30 minutes or until veggies are tender.
  • Remove two cups of soup, place into a heat-safe container, and carefully blend with an immersion blender until smooth. Stir back into the soup.
  • Stir in the cashew cream. Note: If you want to use dairy instead of cashew cream, stir in 1/2 cup or so of half-and-half or heavy cream.
  • To serve, divide the soup into bowls and garnish (as desired) with any of your favourite soup toppings (croutons are delicious). Enjoy!

CREAM OF CELERY AND CELERY ROOT SOUP



Cream of Celery and Celery Root Soup image

This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues the soup with even deeper celery flavor.

Provided by Melissa Pellegrino

Categories     First course

Yield 4 to 6

Number Of Ingredients 11

2 Tbs. unsalted butter
6 cups thinly sliced celery (reserve 1/4 cup celery leaves)
1 medium yellow onion, chopped
Kosher salt
3 cups peeled, small-diced celery root
6 cups lower-salt chicken broth
3 sprigs fresh thyme
1 fresh or 1/2 dried bay leaf
2 Tbs. crème fraîche
Freshly ground black pepper
Canola oil for frying

Steps:

  • In a 4-quart pot, melt the butter over medium heat. Add the celery, onion, and a generous pinch of salt. Cook until tender and just beginning to color, 6 to 8 minutes. Add the celery root and stir to coat with the butter. Pour in the chicken broth, and then add the thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Discard the thyme sprigs and bay leaf and purée the soup in a blender until smooth. Pass the soup through a medium-fine sieve and transfer to a clean pot. Bring the soup back up to a simmer, whisk in the crème fraîche, and season to taste with salt and pepper. Keep hot. Heat 1/2 inch of canola oil in a 1-quart pot over medium-high heat. Add the celery leaves and cook until crisp, 1 to 2 minutes. Using a slotted spoon, transfer the celery leaves to a plate lined with paper towels. Ladle the soup into bowls and top with the celery leaves.

Nutrition Facts : ServingSize 4 to 6, Calories 170 kcal, Fat 90 kcal, SaturatedFat 4.5 g, TransFat 10 g, Carbohydrate 15 g, Fiber 3 g, Protein 7 g, Cholesterol 15 mg, Sodium 330 mg, UnsaturatedFat 5.5 g

CREAMY CELERY ROOT SOUP



Creamy Celery Root Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for drizzling
3 ribs celery, chopped
1 large onion, chopped
2 medium celery root, peeled and chopped (about 2 1/4 pounds or 4 cups chopped)
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 quart low-sodium chicken broth
1 bay leaf
1 cup oat milk
Chopped chives, for garnish

Steps:

  • Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes.
  • Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes.
  • Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives.

CREAM OF CELERY ROOT SOUP



Cream of Celery Root Soup image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
2 1 pound celery roots, peeled, cut into 1 inch pieces
2 medium onions, chopped
1 cup chopped celery
2 garlic cloves, minced
1 teaspoon celery salt
1/8 teaspoon cayenne pepper
1/2 cup dry vermouth or dry white wine
5 cups chicken or vegetable stock
1 cup whipping cream
Chopped fresh chives or celery leaves

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.

PURéE OF CELERY ROOT SOUP



Purée of Celery Root Soup image

This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil.

Provided by Marian Burros

Categories     dinner, weekday, appetizer

Time 35m

Yield 4 servings (about 7 cups)

Number Of Ingredients 10

1/4 cup olive oil
1 small leek, white part only, coarsely chopped
1/2 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, thinly sliced
2 1/2 cups peeled, coarsely chopped celery root (about 1 pound after peeling)
3 cups no-salt-added chicken stock or broth
4 to 7 tablespoons skim milk
Salt and freshly ground black pepper
2 tablespoons sliced chervil or tarragon

Steps:

  • In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
  • Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
  • Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
  • To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 7 grams

CELERY ROOT AND APPLE SOUP



Celery Root and Apple Soup image

Categories     Soup/Stew     Onion     Apple     Bacon     Celery     Fall     Winter     Chive     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)

Steps:

  • Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
  • Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
  • Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
  • Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
  • Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

CELERY AND CARROT SOUP



Celery and Carrot Soup image

A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.

Provided by BZARNETT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 35m

Yield 2

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 small onion, minced
1 small carrot, peeled and thinly sliced
1 celery rib, thinly sliced
½ teaspoon dried tarragon
2 cups vegetable broth
½ cup dry white wine

Steps:

  • Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
  • Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.7 g, Fat 14.2 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 515.7 mg, Sugar 6.9 g

CELERY ROOT SOUP WITH CROUTONS



Celery Root Soup with Croutons image

Celery soup is one of my favorite soups. This version is very thick; if you like a thinner soup, you can add some milk in the end.

Provided by Leckerschmecker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 pound celery root, peeled and quartered
3 cups vegetable broth
¾ cup heavy cream
1 pinch salt to taste
1 pinch ground white pepper to taste
1 pinch ground nutmeg
1 tablespoon finely chopped fresh parsley leaves
2 slices Italian bread, cubed
1 tablespoon butter

Steps:

  • Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
  • Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
  • Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
  • Ladle soup into bowls and garnish with chopped parsley and croutons.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 20.2 g, Cholesterol 38.3 mg, Fat 12.3 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 585.1 mg, Sugar 4.3 g

CELERY ROOT AND CARROT SOUP



Celery Root and Carrot Soup image

This classic, creamy soup is brightened with fresh ginger.

Provided by Rick Martinez

Categories     Soup/Stew     Carrot     Celery     Ginger     Kid-Friendly     Bon Appétit     Dinner     Healthy     Wheat/Gluten-Free     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 8

1/2 large celery root (celeriac), peeled, chopped
1/2 pound carrots, peeled, chopped
1/4 cup plain whole-milk yogurt
2 tablespoons honey
2 teaspoons ground coriander
1 teaspoon finely grated peeled ginger
Kosher salt, freshly ground pepper
Celery leaves and chopped Granny Smith apple (for serving)

Steps:

  • Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30-35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
  • Serve soup topped with celery leaves and apple.

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