Cream Of Celery And Celery Root Soup Recipes

CREAM OF CELERY SOUP

Steps:

• Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
• Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
• Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.

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.

CREAMY CELERY ROOT SOUP (CELERIAC SOUP)

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the garlic, onion and bay leaf. Sauté for 3-5 minutes, until the onion is translucent and the garlic is fragrant.
• Add the cubed celeriac, cauliflower florets, chicken broth, sea salt, and black pepper to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, until the celeriac is tender.
• Remove from the heat and remove the bay leaf. Add the heavy cream. Blend with an immersion blender, until the soup is smooth and creamy. Simmer for 5 more minutes.
• To serve, top soup with optional toppings, if desired.

CHILLED CREAM OF CELERY ROOT SOUP

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.