Saturday, November 21, 2020

Puree of Celery Root Soup #SoupSaturdaySwappers

This creamy, comforting soup is perfect on those blustery cold days.  It goes together quickly and easily and makes a great lunch or light dinner served with a salad and some crusty bread.


Welcome to Soup Saturday Swappers........
My friend Cam of Culinary Adventures with Camilla is hosting our Soup Swappers this month.  Cam asked us to join her in showcasing soups made with roots.  Let's see what everyone cooked up.......



    When Cam announced this theme I was very happy because I had a couple of celery root from my CSA languishing in my refrigerator.  They needed to be used and now I had a purpose for them.  If you are a celery lover you are going to love this creamy soup chock full of fresh celery flavor.


    Celery root is such an ugly vegetable.  Like many ugly things there is beauty hidden inside.  In this case, that beauty is the smooth, creamy, deliciousness that occurs when you simmer it with onions and celery stalks before giving it a whirr in a blender and adding a touch of heavy cream.




    Soup, Celery, Root Vegetables, Creamy,
    Soup
    American
    Yield: 2 servings
    Author: Wendy Klik
    Print
    Puree of Celery Root Soup

    Puree of Celery Root Soup

    This creamy, comforting soup is perfect on those blustery cold days. It goes together quickly and easily and makes a great lunch or light dinner served with a salad and some crusty bread.
    Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

    Ingredients

    • 2 T. butter
    • 1 lb. celery root, peeled, cut into 1" dice
    • 1 medium sweet onion, ,chopped
    • 1 clove garlic, minced
    • 2 stalks celery, chopped
    • salt and pepper, to taste
    • 1/2 t. celery salt
    • dash of cayenne pepper
    • 1/4 c. dry white wine
    • 2 1/2 c. chicken stock
    • 1/2 c. heavy cream
    • chopped fresh chives for garnish

    Instructions

    1. Melt butter in a heavy pot over medium heat.  Add the celery root, onions and celery.  Season with salt and pepper.  Cook, covered for about 20 minutes, stirring occasionally, until tender.
    2. Stir in the  garlic, celery salt and cayenne.  Add the wine and bring to a boil.  Cook and stir, scraping up any browned bits stuck to the bottom of the pan, until evaporated.
    3. Add the chicken stock, bring to a boil.  Reduce heat, cover and simmer until vegetables are very tender, 15-20 minutes.  
    4. Using an immersion blender or heavy duty blender, puree until smooth.  Stir in the cream and gently cook until warmed through.  
    5. Divide into 2 soup bowls and sprinkle with chives, if desired.

    Notes:

    Adapted from a recipe found on Food Network.

    Nutritional info for one full loaf of bread.
    Created using The Recipes Generator

10 comments:

  1. What a deliciously creamy soup Wendy!

    ReplyDelete
  2. This looks delicious. I have a celery root languishing in my fridge, too, I think. Now it has a purpose! Appreciate the inspiration.

    ReplyDelete
  3. This sounds delicious and perfect for our cooler days.

    ReplyDelete
  4. This sounds so very creamy and comforting! Yumm!

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  5. A creamy delicious soup! I have used celery in soups but never attempted to make a creamy soup with it. This looks yummy and delicious. I am going to try it and thanks for the recipe.

    ReplyDelete

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