CELERIAC SOUP
Minimally adapted from Hugh Fearnley-Whittingstall
Provided by Delicious Everyday
Categories Appetiser
Time 45m
Number Of Ingredients 9
Steps:
- Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
- Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
- Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.
Nutrition Facts : Calories 132 kcal, Carbohydrate 20 g, Protein 2 g, Fat 5 g, Sodium 742 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CELERY ROOT SOUP {SOPA DE APIO NABO}
Easy and quick recipe for celery root soup or cream of celeriac soup, made with potatoes, vegetable broth, garlic, onions, cumin and dill. Served with trio of toppings including crispy pancetta, smoked salmon and roasted pepper yogurt sauce.
Provided by Layla Pujol
Categories Appetizer Soup Starter
Time 45m
Number Of Ingredients 13
Steps:
- Heat the olive oil in large saucepan and add the onions, garlic, cumin and salt to make a quick refrito or sofrito (sautéed onions/garlic/spices) as the base for this soup, cook until the onions are soft, about 5 minutes.
- Add the chopped celery roots and potatoes; cook them for another 5 minutes, stirring occasionally to avoid burning them.
- Add the vegetable broth, bring to a boil, then reduce the temperature and simmer until the potatoes and celery root are tender, about 20 minutes.
- Let the soup cool down a little and then blend the celery root and potato to obtain a smooth puree.
- Reheat the soup until warm and add the chopped dill, serve with the topping on the side.
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!
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
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)
This creamy celery root soup recipe (a.k.a. celeriac soup) tastes like a pureed loaded potato soup, but it's much healthier. Plus, it's so easy to make, with simple ingredients!
Provided by Maya Krampf
Categories Soup
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 123 kcal, Carbohydrate 8.3 g, Protein 2.4 g, Fat 9.5 g, SaturatedFat 0.6 g, Sodium 996.8 mg, Fiber 1.5 g, Sugar 2 g, UnsaturatedFat 3.2 g, ServingSize 1 serving
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.
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
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CELERIAC SOUP | RECIPETIN EATS
From recipetineats.com
5/5 (9)Category SoupCuisine WesternCalories 371 per serving
- Spice and herb sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
- Cook onion and leek: Melt butter in large pot over medium-low heat. Add onion, leek, celery and garlic. Cook for 10 minutes until onion is soft but not golden. Don't rush this part – this creates an important flavour base so we can make this soup using water not stock.
- Cook celeriac and potato: Add celeriac and potato. Cook for 10 minutes, stirring regularly, until the outside of the celeriac and potato starts to soften. Be careful to not colour the celeriac - we're going for a white soup here!
- Simmer 25 minutes: Add salt, pepper, Spice and Herb Sachet, and water. Bring to a boil, then turn down to a simmer. Simmer for 25 minutes (no lid) until celeriac is very soft.
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