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Celeriac & Celery Root Velvet Soup

Step into Comfort with Celeriac & Celery Root Soup

Embrace the Earthy Flavors

Celeriac, often overshadowed by its more glamorous siblings, has a subtle nutty flavor that blends harmoniously with the crisp earthiness of celery root. This comforting soup offers a creamy texture without any actual cream, making it a perfect companion for those looking to indulge without guilt.

A Perfect Blend of Ingredients

The simplicity of this dish allows the natural flavors of the celeriac and celery root to shine. Enhanced with aromatic herbs and spices, it creates a symphony in your palate, perfect for chilly evenings.

Why Celery Root?

Celery root, also known as celeriac, has a distinct taste that is both subtle and deep. It brings an umami richness to the soup, creating a velvety texture that is simply irresistible.

  • Celeriac for its nutty flavor.
  • Celery root for its aromatic profile.
  • A touch of nutmeg for warmth.

Ingredients

  • 1 large celeriac (peeled and chopped)
  • 2 medium celery roots (peeled and chopped)
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 4 cups vegetable stock
  • 1 tsp dried thyme
  • 1/2 tsp nutmeg
  • Salt and pepper to taste
  • Olive oil

Мethod of preparation

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent. 2. Add the chopped celeriac and celery root, cooking for about 5 minutes while stirring occasionally. 3. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and let cook for 25-30 minutes, or until the vegetables are tender. 4. Using an immersion blender, puree the soup until smooth and velvety. If a blender is unavailable, transfer in batches to a traditional blender and return to the pot. 5. Stir in thyme and nutmeg, and season with salt and pepper to taste. Adjust the consistency of the soup by adding more stock or water if needed. 6. Simmer for an additional 5 minutes to let the flavors meld, then serve hot, garnished with a swirl of olive oil or a sprig of fresh thyme.

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