I 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.
- 4 cups chicken bone broth
- 2 large celery roots, peeled and chopped into ½” cubes
- ½ yellow onion, chopped
- 2 garlic cloves, chopped
- 2 sprigs thyme (or about ½ tsp Dried Whole Leaf Thyme)
- 2 Tbsp grass-fed butter (optional)
- ½ cup dry white wine
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!