Cream of Celery Root Soup

May 9, 2012 in Categories: by

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Celery Root Soup-1 copyI love the taste of celery root—slightly sweet, milder than celery.  When I saw it on sale, I grabbed two roots without even thinking about how I would cook them (they also make a great salad).  I ended up making this simple soup, which has such a great flavor.  I’m constantly on the lookout for ways to get more broth into my diet and delicious soups like this make it very easy!  Serves 3-4.


1.    Combine chicken stock, celery root, onion, garlic and thyme in a large pot.  Bring to a boil and then reduce heat to a simmer.
2.    Simmer uncovered for 20-25 minutes, until celery root is soft when pierced with a knife.
3.    Puree soup using an immersion blender (you could do this in a conventional blender but be careful not to burn yourself!).  Note:  if the stocks of your thyme sprigs are very tough, you might want to remove them before pureeing.
4.    Stir in butter and wine.  Let simmer another 3-5 minutes.  Enjoy!


Can’t do FODMAPs or wine so will try w just celery root broth thyme and salt. Maybe some ghee. That’s what I do w Melissa J’s silken zuchinni soup. Thanks 4 the idea

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