If you’re looking for a comforting and flavorful soup to warm your soul on a chilly evening, look no further than this delicious Celery Root Soup. Made with the humble celery root, also known as celeriac, this soup offers a unique twist on traditional root vegetable soups. It’s a perfect balance of earthy flavors with a hint of sweetness and a touch of creaminess. To elevate its taste and presentation, we’ll be topping it with crispy green apple crisps. This recipe serves six, making it an ideal choice for family dinners or gatherings with friends.
INGREDIENTS:
- 2 tablespoons butter or vegan margarine
- 1 small leek (white and light green parts only), chopped
- 2 cloves garlic, minced
- 1 large celery root, peeled and cubed
- 2 medium russet potatoes, peeled and cubed
- 6 cups Vegetable Broth
- 1 ½ teaspoons salt
- 1 teaspoon pepper
INSTRUCTIONS:
- In a large sauté pan over medium heat, melt the butter or margarine, then add the chopped leek. Sauté for about 4 minutes until the leek becomes tender and slightly translucent. Add the minced garlic and sauté for an additional 30 seconds, allowing the garlic to release its aroma.
- In a 4-quart slow cooker, combine the sautéed leek and garlic with the cubed celery root and potatoes. Pour in the vegetable broth, and season with salt and pepper to taste. Cover the slow cooker and set it to cook over low heat for 6 to 8 hours. This slow cooking process will allow the flavors to meld together beautifully.
- Once the soup has finished cooking, let it cool slightly. You can either use a regular blender or an immersion blender to puree the soup until it reaches a smooth and creamy consistency.
Serve:
Ladle the Celery Root Soup into bowls, and for that extra touch of flavor and texture, top each serving with crispy green apple crisps. The combination of the rich, velvety soup and the crispy, sweet apple crisps creates a delightful contrast that will leave your taste buds delighted.
Celery Root:
Celery root, also known as celeriac, is a unique and versatile vegetable. Unlike the celery we are familiar with, celery root is cultivated for its edible root, not its leaves or stalks. It shares a similar texture with potatoes and is often used in various culinary applications. When working with celery root, keep in mind that a 1-pound root will yield approximately 2 cups after peeling and slicing or grating. It’s a delightful addition to this soup, adding depth and complexity to the overall flavor profile. Celery root is typically in season during the fall, making it the perfect choice for this hearty soup recipe.
