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!
Cream of Celery Root Soup
Yield 3-4 servings
- 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 thyme)
- 2 Tbsp grass-fed butter (optional)
- ½ cup dry white wine
- Combine chicken stock, celery root, onion, garlic and thyme in a large pot. Bring to a boil and then reduce heat to a simmer.
- Simmer uncovered for 20-25 minutes, until celery root is soft when pierced with a knife.
- 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.
- Stir in butter and wine. Let simmer another 3-5 minutes.