This Puree of Celery Root and Potato Soup is milk, creamy and so comforting. Celery Root wouldn’t win any prizes for it’s beauty. Cooked, pureed and paired with potatoes elevates this “ugly vegetable” to be a comforting soup with just a wisp of celery flavor. This is perfect on a chilly autumn or winter day.
When the weather turns cooler, and we want a light supper, soup usually satisfies that craving. I especially love creamy soups like Loaded Baked Potato Soup, or “Creamless” Creamy Cauliflower Soup.
Have you ever seen celery root at your grocery store? Isn’t that an ugly thing to behold?!
This is a celery root– or “Celeriac“. I have grown fond of this vegetable. It has a very mild celery flavor with a slight note of parsley. It’s lovely in gratins. I also love it, combined with potatoes as a lovely puree with short ribs. I’ll have to make that dish again. But tonight, I wanted to make a soup with this.
Preparing celery root, reminds me of preparing pineapple. I lop off the top, cut off the side and then I’m ready to roll. I’ve done the same with four medium sized Yukon Gold Potatoes and I’ve sliced two garlic cloves.
NOTE: If I had a full head of garlic, I would have roasted it for this soup. Alas, I didn’t, so this was the game plan.
Leeks are perfect for the kind of soup I wanted. They’re much milder than regular onions. If you’re not familiar with how to clean out the soil from leeks, click here. I have a tutorial on how I do it. Just come back. I’ll wait…
The rest is easy. In a Dutch Oven, add a little olive oil. Saute’ the leeks, until tender– 2 to 3 minutes. Add the garlic and saute’ until fragrant– about a minute….tops. You don’t want to burn the leeks nor garlic, so I use a medium heat. Add the celery root and potatoes.
Add one quart of homemade chicken stock. I defrosted one of my frozen homemade roasted chicken stock– see how dark and rich the broth is? I just love the depth of flavor when I make chicken stock from roasted poultry– it makes a world of difference. You should try it, sometime. I show you how right here. Cover with a lid and cook until fork tender– about 25 minutes.
I think immersion blenders are one of the most useful kitchen toys tools to own. Otherwise, you have to puree this soup, in batches, in a blender. I decided to add 1/8 teaspoon of white pepper– purely for looks– I didn’t want flecks of black pepper. I added about 1/4 cup of heavy cream, which isn’t a whole lot. You can add skim milk, if you choose. From start to finish, this took 45 minutes.
Luckily, I had some Crème fraîche and I cut some fresh chives. There you have it! A simple, “clean” soup– mild tasting, yet flavorful– with notes of celery and the thickness of the potatoes. I always add some fresh lemon juice to my cream or pureed soups. This made six bowls of soup. We ate three, between us. We both loved this light supper– especially with a glass of white wine and a salad.
It feels good to eat something so simple, yet satisfying This is a pretty healthy soup! If you’ve never tried celery root– pick one up the next time you’re in the produce section. It’s probably in the Ugly Vegetable section, next to ginger root and a few other oddball kinds of produce. Be sure to buy some leeks, though.
Puree’ of Celery Root and Potato Soup
Celery Root (or celeriac) is an ugly looking vegetable. It's so worth overlooking it's unsightliness, because it's delicious in this soup. The soup has a mild celery flavor with a slight note of parsley. I developed this soup, when I was craving a very mild comfort food that would be healthy but satisfying. This is the one!
Servings: 6
Ingredients
- 1 quart homemade chicken stock or a quality commercial brand
- 1 celery root
- 1 large leek cleaned and cut into thin slices
- 2 cloves garlic sliced
- 4 small Yukon Gold Potatoes
- 1/8 teaspoon white pepper
- Sea salt to taste
- 1 tablespoon olive oil
- 1/4 cup heavy cream or skim milk
- Fresh chopped chives
- Creme fraiche
Instructions
- Wash and trim the celery root of it’s outer skin and roots. Cut into small pieces (about 2-inches). Wash and cut the potatoes (un-skinned) into similar sizes.
- To prepare the leeks, cut in half lengthwise. Then slice into half moons. Place into a colander and then into a bowl and fill with water. Swish the leeks around so that the soil sinks to the bottom of the bowl. Pat the leeks dry.
- In a Dutch Oven, heat the olive oil on medium heat and then cook the leeks until tender– about 2 to 3 minutes. Add the garlic and saute for about 1 minute.
- Add the chicken stock, celery root and potatoes and cover with a lid. Bring to a boil, and then simmer until fork tender, about 20 minutes.
- An immersion blender is ideal to puree the soup. Otherwise, carefully puree (in batches) in a blender, until smooth. Return back to the pot.
- Add the white pepper (black is okay, but the white pepper keeps the soup looking light green in color) and add sea salt, to taste.
- Add about 1/4 cup of heavy cream (or skim milk, if you prefer).
- Garnish with fresh chives and creme fraiche or with fresh parsley.
- For a little extra flavor, add some fresh lemon juice, which I always do!
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
Looks so good! The finished soup, that is, not the celeriac. How stoned was the first person who figured out how to eat that stuff?
And I agree, 1/4 cup of cream isn't much at all and yet it adds so much depth!
What a gorgeous soup! Very elegant and delicious.
And congrats on winning the Old Bay below! I hope they bring some up to Canada.
Debby… I would loved to have had a cup of this yesterday ~ it was rainy & cold; so I know this would have hit the spot. That celery root may not look attractive, but it sure does pack a lot of flavor. Wonderful recipe to add to my soup collection. Many thanks..
Wow that looks and sounds delish, you are so creative! I dont think I have ever seen celery root at my grocery store, but again I have not looked for it, LOL!
Je découvre un beau blog.
BRAVO pour toutes ces recettes.
Je reviendrai.
What a gorgeous soup. It sounds like you are really looking forward to vacation. Me thinks we'll see lots of good food in the weeks to come :-).
I have never worked with celeriac, and it is indeed an unattractive vegetable – but you turned the ugly duckling into a swan … or a soup …
I love the pictures! I really want to make this soup- it looks so . . . . comforting. I'll report in when I make it.
Well you don't have to buy me an immersion blender because I have one and love it! It makes things so much easier, doesn't it?
This bowl of creamy comfort looks lovely Debby.
BTW, no I did not get a new camera. Same one I've always used 🙂
Creamy and delicous – it looks so good.
This is a soup for the heart and for the cold weather! I like it! I just tried this and it made me feel good.
Celery root is definitely not a vegetable that will win beauty contests. It is absolutely wonderful in soup. This looks like a delicious light dinner, but I can also see myself eating it for lunch.
Gorgeous bowl of soup. I need to cook with some celery root–it is a veggie that I have not ever cooked with.
Looks delicious and nice clicks!Thanks for sharing your talent..
Wow, looks really delicious! this is a soup for the soul, a healthy food. I'd love to make one, too bad I can't find any celery in our local grocery store, I'm from Philippines by the way:)