Cream of Celery and Celeriac Soup
1
- Prep Time15 mins
- Total Time55 mins
- Makes6 servings
Produced by Aimee Nishitoba, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari.
Celery has such a delicate, underrated flavour, while celeriac is far too often overlooked. Together, they go from zero to hero in this luscious soup, which is also fantastic served chilled—like a vichyssoise—in the summer.—Amy Rosen
Ingredients
2 tbsp butter
1 sweet onion, such as Vidalia, chopped
5 celery stalks, chopped
1 small celeriac, peeled and chopped
1 medium yellow potato, peeled and chopped
2 bay leaves
1 900-mL carton vegetable broth
1 cup 35% cream
1/4 tsp kosher salt
Snipped chives, for garnish (optional)
Instructions
Melt butter in a pot set over medium. Add onion. Cook, stirring occasionally, until softened, 4 to 5 min.
Add celery, celeriac, potato and bay leaves. Pour in broth. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, 30 to 40 min. Set aside to cool slightly.
Remove and discard bay leaves. Using an immersion or hand blender, purée soup in pot. (Or, working in batches, purée soup in a blender, then return to pot.) Stir in cream and salt. Season with pepper.
Return pot to stovetop over low until soup is hot. Ladle soup into bowls. Serve with chives, if desired.