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You are here: Home / Recipes / Soups and Salads / Cream of Celery Root Soup

Cream of Celery Root Soup

May 9, 2012 //  by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

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!

Celery Root Soup
Print

Cream of Celery Root Soup

Prep 10 mins

Cook 45 mins

Total 55 mins

Yield 3-4 servings

Ingredients

  • 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

Instructions

  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.  

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Category: Recipes, Soups and Salads

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