Chef David Mawhinney from Haven’s Kitchen developed this recipe for Impatient Foodie and while I didn’t really know what to expect from such a crazy looking vegetable GOD DAMN it’s good. Have you heard the news that celery root is totally tasty AND deliciously thick without any of the fattening cream? Get on board, people!
Celery Root (Celeriac) Soup
2 CELERY ROOTS, ‘SOFTBALL SIZE’
1-2 QUARTS OF LOW SODIUM CHICKEN STOCK
EXTRA-VIRGIN OLIVE OIL
CHIVES (for garnish)
- Peel the celery root with a peeler, removing the skin.
- Portion the celery root into manageable pieces and cut all into 1” cubes.
(The cubes don’t have to be exact, but should be close so as to ensure even cooking.)
- In a pot, place celery root pieces and cover with stock, season with salt and bring to a boil, immediately reducing to a simmer.
(You don’t need to add all the stock, just until the celery root is covered.)
- Let cook until very tender, but not falling apart.
- While hot, puree in a blender until smooth, adding some additional of the stock to cover the vegetable.
- Blend in batches, filling the blender only a little over half way and blend for at least a minute.
- Pour the blended soup into a pot to reheat and adjust seasoning – it’s better to adjust seasoning in the final product than at the batch stage.
- Serve in bowls and garnish with chives.