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
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 :
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.
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.
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
CELERY ROOT AND APPLE SOUP
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 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
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