Gretchen and I discovered Celery Root through the CSA this Winter. When I saw this recipe, I thought we might want to give it a try.
Total time: 1 hour
Servings: 4
- 1 sprig Rosemary
- 3 Sage Leaves
- 1 Bay Leaf
- 1 tablespoon Grape Seed Oil
- ¾ cup sliced Onion
- 2 pounds Celery Root, peeled and cut into 1-inch pieces
- 1 quart Vegetable Stock
- 1¼ teaspoons Salt
- ¼ teaspoon White Pepper
- 1 cup Whipping Cream
- high-quality fresh Extra Virgin Olive Oil
- Place the rosemary, sage and bay leaf in a square of cheesecloth and tie it securely to make an herb sachet. Heat the oil in a large, heavy pot, add the onion and cook over low heat until translucent but not browned, about 5 to 7 minutes.
- Add the herb sachet, celery root, vegetable stock and salt and pepper. Cover and bring to a simmer. Cook until the celery root is tender when tested with a knife, about 25 minutes. Remove 2 cups of stock and reserve.
- Add the cream, bring to a simmer and cook 3 to 4 minutes, then remove from heat and discard the herb sachet. Purée the soup in a blender or food processor and strain. Add reserved stock back into the purée until the soup reaches desired thickness. Add more salt and pepper if needed. Serve hot, drizzled with the olive oil.
Each serving: 351 calories; 5 grams protein; 26 grams carbohydrates; 5 grams fiber; 27 grams fat; 14 grams saturated fat; 82 mg. cholesterol; 1,250 mg. sodium. [Hansen]
Hansen, Barbara. “A soup to root for.” The Los Angeles Times. 12 May 2004. <www.latimes.com/features/food/la-fo-sos12may12,0,7902225.story?coll=la-headlines-food> (11 May 2004).