We’ve been cooking celery root for years in salads, soups, roasted, and pureed. It’s one of our favorite foods and this Celery Root Soup is really healthy, while also being naturally creamy and hearty.
We love making this Celery Root Soup for parties and serving it in little shot glasses. The same goes for kids as they tend to love foods served in cool little containers. If we offer this soup in a big bowl it might get snubbed, but in shot glasses to sip on it’s a different story.
We have to say that celery root (also known as celeriac) really is the ugly ducking of vegetables. For years, we would pass it at the market, not thinking it looked at all appetizing and not really knowing what to do with it. Sometimes when ingredients look like a ton of work, we shy away.
BUT what were we thinking? Inside that ugly duckling is a culinary swan! Celery root is amazing! When cooked, it has the consistency of potato, but it has a rich celery taste. And to make it even better, a half-cup serving of celery root has around 40 calories to boot, making it a really low fat and carb root vegetable as well.
Celery Root Soup
- 1 tbsp butter or olive oil
- 2 leeks, white and light green part only, chopped
- 2 celery root bulbs (about a pound each), peeled and chopped
- 1/2 tsp kosher salt
- 32 oz chicken or vegetable stock
- 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.