CELERY ROOT SOUP (WITH OTHER ROOT VEGGIES)
Chunky vegetable soup to warm ya up? Sounds good, huh? This celery root soup (or celeriac soup) is jam-packed with celery root and other hearty root veggies, like potato, carrot, and leek. It's seriously delicious and just what you want on a cold winter day.
Provided by Dawn | Girl Heart Food
Categories Lunch Main Course Soup
Time 1h5m
Number Of Ingredients 15
Steps:
- Place cashews in a small pot with about 2 cups of water and bring to a simmer. Reduce to a low-medium simmer and cook for 15 to 20 minutes to soften cashews. Drain and rinse.
- Place cashews, nutritional yeast, and vegetable broth in a high-powered blender.
- Cover and blend until smooth and not grainy. Time may vary depending on how powerful your blender is. I don't add any salt, but you could if you prefer. Set aside.Note: If you want things thicker, use less broth.
- Heat olive oil in a large pot or Dutch oven over medium heat. Then add leek, carrot, and garlic. Cook, stirring often, for about 5 minutes.
- Add celery root, potatoes, salt, black pepper, and thyme. Stir. Pour in vegetable broth (I use 6 cups, but use 5 if you want a thicker consistency).
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 25 to 30 minutes or until veggies are tender.
- Remove two cups of soup, place into a heat-safe container, and carefully blend with an immersion blender until smooth. Stir back into the soup.
- Stir in the cashew cream. Note: If you want to use dairy instead of cashew cream, stir in 1/2 cup or so of half-and-half or heavy cream.
- To serve, divide the soup into bowls and garnish (as desired) with any of your favourite soup toppings (croutons are delicious). Enjoy!
CELERY ROOT SOUP
In a medium pot, heat olive oil over medium-high heat. Add onions, celery root, and potatoes; sauté until beginning to soften, about 8 to 10 minutes. Add
Provided by Jamie Geller
Categories Soups
Time 40m
Yield 6 as an appetizer or 2 as an entrée Servings
Number Of Ingredients 8
Steps:
- In a medium pot, heat olive oil over medium-high heat. Add onions, celery root, and potatoes; sauté until beginning to soften, about 8 to 10 minutes. Add salt and garlic powder, and sauté until fragrant, about 2 minutes. Add 2 cups stock and bring to a boil. Reduce to a simmer and cook until celery root and potatoes are softened, about 12 to 16 minutes. Using an immersion blender, blend until smooth, adding extra stock as necessary to reach desired consistency. Divide among 6 small bowls and garnish with a pinch of paprika and a drizzle of olive oil. Serve immediately, or refrigerate until ready to serve and reheat on the stove top. MAKE IT A MEAL: Divide soup between 2 large bowls and serve with seasoned rolls: Take store-bought pizza dough, shape into dinner rolls, and bake according to package directions. Before baking, brush each roll with olive oil and sprinkle with a mixture of poppy seeds, garlic powder, and kosher salt. Tip - Serve this soup in shooters if you're having a buffet style meal so everyone can have a taste.
Nutrition Facts :
CELERY ROOT SOUP
A friend who teaches cooking in Tuscany, Judy Francini, taught me to slice garlic very thinly, rather than mince it, which can cause it to burn. And I've been doing that ever since. It's also easier! I sometimes add a few springs of fresh thyme and/or a bay leaf or two for additional flavor, but you can leave them out if not available or try some sage.If you'd like to use some stock, you could replace half the water with chicken or vegetable stock, although I find it just fine made with water. I did suggest a few favorite toppings in the post, but feel free to add your own!
Provided by David
Categories Soup
Number Of Ingredients 11
Steps:
- In a large pot, melt the butter with the olive oil over medium heat.
- Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the leeks begins to stick and brown too much on the bottom, add a pat of butter or pour of olive oil.
- Add the cubed celery root and water. Increase the heat to high, bring to a boil, then reduce to a strong simmer. Add the bay leaf and thyme, if using, and cook with a lid ajar on top until the celery root pieces are soft and easily pierced with a paring knife, about 30 to 45 minutes.
- Turn off the heat and add white pepper and chili powder, pluck out the herbs, if you used them, then purée the mixture using an immersion blender, or let the soup cool to room temperature and whiz in a standard blender until smooth. (Do not puree hot soup in a blender as it can create a vortex and blow off the lid, which is dangerous.) Taste the soup, and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with additional water.
- To serve, rewarm the soup in a saucepan and ladle into bowls.
CELERY ROOT SOUP WITH CROUTONS
Celery soup is one of my favorite soups. This version is very thick; if you like a thinner soup, you can add some milk in the end.
Provided by Leckerschmecker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
- Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
- Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
- Ladle soup into bowls and garnish with chopped parsley and croutons.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 20.2 g, Cholesterol 38.3 mg, Fat 12.3 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 585.1 mg, Sugar 4.3 g
CELERY ROOT SOUP
Provided by Catherine McCord
Categories Soup/Stew Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Lunch Leek Root Vegetable Healthy Weelicious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
- Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
- Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
- To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.
CREAM OF CELERY ROOT SOUP
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.
CELERY ROOT AND APPLE SOUP
Steps:
- Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
- Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
- Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
- Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
- Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.
CELERIAC (CELERY ROOT) & APPLE SOUP
Make and share this Celeriac (Celery Root) & Apple Soup recipe from Food.com.
Provided by Karen in MA
Categories Fruit
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat.
- Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes.
- Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
- Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot.
- Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
- Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
- Preheat oven to 375°F
- Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta.
- DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
- Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.
Nutrition Facts : Calories 348.2, Fat 27.3, SaturatedFat 7, Cholesterol 20.3, Sodium 234.3, Carbohydrate 24.3, Fiber 4, Sugar 10.2, Protein 5.5
CHILLED CREAM OF CELERY ROOT SOUP
Make and share this Chilled Cream Of Celery Root Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the celery root and dice into 1/2-inch cubes.
- Place it in a steamer and steam over boiling water for 10 minutes, or until tender enough to be easily mashed.
- Remove celery root from steamer and reserve one cup of liquid.
- Put one-third of the celery root and the reserved liquid in a blender.
- Blend until smooth, alternately adding the remaining celery root along with the buttermilk, salt and white pepper.
- Blend until smooth.
- Pour into a bowl and add the chopped chives.
- Mix thoroughly.
- Chill before serving.
- Serve in chilled soup bowls or mugs.
Nutrition Facts : Calories 38.6, Fat 0.8, SaturatedFat 0.5, Cholesterol 3.7, Sodium 242, Carbohydrate 4.7, Fiber 0.2, Sugar 4.5, Protein 3.2
PURéE OF CELERY ROOT SOUP
This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil.
Provided by Marian Burros
Categories dinner, weekday, appetizer
Time 35m
Yield 4 servings (about 7 cups)
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
- Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
- Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
- To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 7 grams
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