Recipe: Creamy Celeriac Soup
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.
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
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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