Recipe: Creamy Celeriac Soup

Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...

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This delicious soup features the underutilized, but very delicious celeriac root (also known as “celery root”). Partnered with a splash of vibrant champagne and a dose of cream, the humble root takes on elegant proportions and is just the thing for fine dining at home.

(serves 4)
Creamy Cele­riac Soup with Cham­pagne

2 tbsps but­ter

1 cele­riac root, peeled and cubed

3 cloves gar­lic, smashed

1 banana shal­lot, cut in chunks (you can also use a regular shallot)

Pinch dried thyme or the leaves of sev­eral stalks of fresh thyme

Good splash cham­pagne

Chicken or veg­etable stock to cover

1/2 cup whip­ping cream

Sea salt and fresh ground pep­per to taste

Method

Melt the but­ter in a heavy saucepan and saute the cele­riac, gar­lic, shal­lots and thyme till the gar­lic is slightly soft.

Pour in the cham­pagne and sim­mer for a minute or two.

Cover the veg­eta­bles with stock and sim­mer for about 20 min­utes or until you can pierce the cele­riac eas­ily with a knife.

Puree with a hand blender and add cream. Sea­son to taste.

What’s your favorite soup recipe?

This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.

Photo Credit: Avery Curran

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