Celeriac, or celery root, is in the category of winter root vegetables that some people look at with glee and others look at with bewilderment. The latter reaction is pretty understandable; they look kind of like the shrunken heads of ancient, forest-dwelling beings in need of a shave. Or something like that.
But there’s no need to fear this charmingly hideous hypocotyl.
Peel away the outside and you have a solid root of mild, celery flavor great for stews, soups, mashes and other comforting winter dishes.
This soup is extremely simple and comforting. It works well as a meal on its own or can be paired with roast chicken, lamb or salad.
Simple Celeriac Soup
- 1 large celery root/celeriac
- 2 fingerling potatoes or 1 medium Yukon Gold type
- pinch of saffron
- broth, about 2 cups
- salt and pepper to taste
- cream or crème fraîche
- immersion blender or regular blender
I’m intentionally being ambiguous with some of the proportions above because it depends on how thick/creamy/salty etc you like your soup.
1. Peel celery root/celeriac. Chop it and the potatoes. Place in medium, thick pot and add water until it’s covered by about half an inch or an inch. Boil until fairly soft.
2. Add broth, soft and saffron and cook a few minutes more until the vegetables are quite soft.
3. Use an immersion blender to blend until creamy.
4. Add cream or crème fraîche in the quantity you desire (I used about half a cup). Salt and pepper to taste, and serve. Flavor is also great the next day.
Thanks to cosygreeneyes for the flickr CC photo of celeriac.