CELERY ROOT SOUP
In a medium pot, heat olive oil over medium-high heat. Add onions, celery root, and potatoes; sauté until beginning to soften, about 8 to 10 minutes. Add
Provided by Jamie Geller
Categories Soups
Time 40m
Yield 6 as an appetizer or 2 as an entrée Servings
Number Of Ingredients 8
Steps:
- In a medium pot, heat olive oil over medium-high heat. Add onions, celery root, and potatoes; sauté until beginning to soften, about 8 to 10 minutes. Add salt and garlic powder, and sauté until fragrant, about 2 minutes. Add 2 cups stock and bring to a boil. Reduce to a simmer and cook until celery root and potatoes are softened, about 12 to 16 minutes. Using an immersion blender, blend until smooth, adding extra stock as necessary to reach desired consistency. Divide among 6 small bowls and garnish with a pinch of paprika and a drizzle of olive oil. Serve immediately, or refrigerate until ready to serve and reheat on the stove top. MAKE IT A MEAL: Divide soup between 2 large bowls and serve with seasoned rolls: Take store-bought pizza dough, shape into dinner rolls, and bake according to package directions. Before baking, brush each roll with olive oil and sprinkle with a mixture of poppy seeds, garlic powder, and kosher salt. Tip - Serve this soup in shooters if you're having a buffet style meal so everyone can have a taste.
Nutrition Facts :
CELERY ROOT SOUP (WITH OTHER ROOT VEGGIES)
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
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!
CELERY ROOT SOUP
A friend who teaches cooking in Tuscany, Judy Francini, taught me to slice garlic very thinly, rather than mince it, which can cause it to burn. And I've been doing that ever since. It's also easier! I sometimes add a few springs of fresh thyme and/or a bay leaf or two for additional flavor, but you can leave them out if not available or try some sage.If you'd like to use some stock, you could replace half the water with chicken or vegetable stock, although I find it just fine made with water. I did suggest a few favorite toppings in the post, but feel free to add your own!
Provided by David
Categories Soup
Number Of Ingredients 11
Steps:
- In a large pot, melt the butter with the olive oil over medium heat.
- Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the leeks begins to stick and brown too much on the bottom, add a pat of butter or pour of olive oil.
- Add the cubed celery root and water. Increase the heat to high, bring to a boil, then reduce to a strong simmer. Add the bay leaf and thyme, if using, and cook with a lid ajar on top until the celery root pieces are soft and easily pierced with a paring knife, about 30 to 45 minutes.
- Turn off the heat and add white pepper and chili powder, pluck out the herbs, if you used them, then purée the mixture using an immersion blender, or let the soup cool to room temperature and whiz in a standard blender until smooth. (Do not puree hot soup in a blender as it can create a vortex and blow off the lid, which is dangerous.) Taste the soup, and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with additional water.
- To serve, rewarm the soup in a saucepan and ladle into bowls.
CELERY ROOT SOUP
Provided by Catherine McCord
Categories Soup/Stew Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Lunch Leek Root Vegetable Healthy Weelicious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
- 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.
- Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
- 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.
CELERY ROOT SOUP WITH CROUTONS
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
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
CREAMY CELERY ROOT SOUP
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
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
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.
CREAMY CELERY ROOT SOUP WITH HAM
Provided by Jane Sigal
Categories dinner, weekday, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a 4-quart saucepan, melt butter. Add leeks, celery and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Meanwhile, quarter celery root and thickly peel, using a knife. Cut into 1-inch dice. Add celery root, potato, 6 cups water, ham bone and herb bundle to pot, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until potato is tender, about 30 minutes.
- Discard herb bundle. Remove ham bone, remove meat from bone, chop meat and return meat to soup. Using an immersion blender, purée soup. Add cream, if desired, and heat. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Garnish with herbs, and serve.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 731 milligrams, Sugar 3 grams, TransFat 0 grams
SQUASH-CELERY ROOT SOUP
Roasting butternut squash and celery root brings out their natural sugars, lending a subtle sweetness to this soup. Toasted fennel seeds are sprinkled on top.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Put squash, celery root, onion, oil, and 1/4 teaspoon fennel seeds on a rimmed baking sheet. Season with salt and pepper; toss. Spread mixture out in a single layer. Roast, tossing occasionally, until vegetables are soft and golden brown, about 50 minutes.
- Transfer mixture to a medium saucepan. Add wine and stock; bring to a boil. Reduce heat to medium-low; simmer, covered, 30 minutes. Remove from heat; uncover. Let cool 10 minutes.
- Puree in a blender (never filling more than halfway). Pass through a sieve into a bowl; discard solids. Return puree to saucepan. Reheat over medium heat. Season with salt and pepper, if necessary.
- Toast remaining teaspoon fennel seeds in a dry, small skillet over medium-low heat until fragrant and pale golden brown, 2 to 3 minutes. Let cool. Garnish each serving of soup with fennel seeds.
CELERY ROOT AND CARROT SOUP
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
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.
PURéE OF CELERY ROOT SOUP
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
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
CHILLED CREAM OF CELERY ROOT SOUP
Make and share this Chilled Cream Of Celery Root Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the celery root and dice into 1/2-inch cubes.
- Place it in a steamer and steam over boiling water for 10 minutes, or until tender enough to be easily mashed.
- Remove celery root from steamer and reserve one cup of liquid.
- Put one-third of the celery root and the reserved liquid in a blender.
- Blend until smooth, alternately adding the remaining celery root along with the buttermilk, salt and white pepper.
- Blend until smooth.
- Pour into a bowl and add the chopped chives.
- Mix thoroughly.
- Chill before serving.
- Serve in chilled soup bowls or mugs.
Nutrition Facts : Calories 38.6, Fat 0.8, SaturatedFat 0.5, Cholesterol 3.7, Sodium 242, Carbohydrate 4.7, Fiber 0.2, Sugar 4.5, Protein 3.2
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