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Celery Root Soup Recipe

Celery Root Soup
Difficulty: Easy | Total Time: | Active Time: | Makes: 8 to 10 servings

Celery root is delicious when simmered with potatoes and apples and then puréed into a silky soup. Healthy, too: This creamy dish doesn’t actually contain cream. For a dinner party, fancy it up by topping it with toasted bread cubes, a drizzle of heavy cream or truffle oil, sautéed apples, or all of the above.

This recipe was featured as part of our Fall Ingredients photo gallery.

INGREDIENTS
  • 3 tablespoons extra-virgin olive oil, plus more for garnish
  • 1 cup thinly sliced leek (about 1 medium), white and light green parts only
  • 2 1/2 pounds celery root, also known as celeriac (about 3 medium), peeled and cut into 1-inch chunks
  • 12 ounces Yukon Gold potatoes (about 2 large), peeled and cut into 1-inch chunks
  • 1 medium tart apple, such as Granny Smith, peeled, cored, and cut into 1-inch chunks
  • 2 medium garlic cloves, peeled and smashed
  • 2 teaspoons kosher salt, plus more as needed
  • Freshly ground black pepper
  • 3 cups water
  • 2 cups low-sodium chicken or vegetable broth
INSTRUCTIONS
  1. Heat oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add leek and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add celery root, potatoes, apple, garlic, salt, and a pinch of pepper. Stir to coat vegetables with oil, add water and broth, and bring to a boil. Cover, reduce heat to low, and simmer until vegetables just give way when pierced with a knife, about 20 to 25 minutes.
  2. Remove 1 cup of liquid from the saucepan; set aside. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Once blended, transfer the soup back to the saucepan and keep warm over low heat. If the soup is too thick, add the reserved liquid a little at a time until the soup reaches the desired consistency. Taste and season with additional salt and pepper as needed. To serve, drizzle with olive oil.
    Write a review | 12 Reviews
  • Celery Root Soup Recipe
    5

    Delicious, easy and true to the recipe. One tweak: I used the apple I had, probably a Gala. Flirted with adding a shot of apple vinegar at the end, but skipped that. Omitted the chicken stock, used a homemade vegetable stock with celery and fennel accents.

  • Celery Root Soup Recipe
    4

    I just made this soup and haven't served it yet, but my taste test says it's delicious - I did add a bit more salt to bring out the flavours. I followed mariamom's suggestion to let it cool down before doing batches in a blender, which resulted in easy blending to a lovely, velvety consistency. Thinking of serving it with a swirl of heavy cream & croutons on top. It makes a very big pot of soup, so wonder how well it freezes.

  • Celery Root Soup Recipe
    4

    This was a great soup. I undertand the views of other reviewers that this would really pop with other ingredients and may at some point make some additions, but I like the creamy simplicity of this dish as written. I also used an immersion blender; it worked great but I would advice that when you think it's pureed, keep blending.

  • Celery root is a beautiful thing. My hubby may actually like this soup!

  • Any idea if this soup freezes well?

  • Fennel and sunchokes would also make a nice addition, along with some woody herbs.

  • one of our local cafes add a few drops of white truffle oil into their soup-YUM!

  • This is quick and easy to make and tastes delicious. The apple adds a subtle, refined dimension to the earthiness of the other ingredients. Don't skip the apple! Don't be afraid of the apple, it's not overpowering at all, more like a light background note.

  • @ joyfull: 1 apple will not impart massive amount of appleness to the soup, it will give it a touch of sweetness and boost the overall flavor.
    @ mariamom: while a stick blender is more convenient and safer, it will not give the soup the same velvety texture as a good blender.
    This sounds like a delicious fall soup

  • If time permits, make the soup ahead (with or without apples) allow to cool, then puree. Use a stick/immersion blender which are the easiest to use. Then reheat. Also, even if not making it ahead, the stick blender makes it much easier to puree hot foods right in their own cooking pot. You won't have to worry about blending a hot liquid in a food processor.

  • Why the apple? The ingredient list sounds wonderful until you come to that blasted apple. Just reading the list of ingredients, I can actually think of how tasty this soup would be. Even better with some fresh herbs from my garden. That is, until I see that darn apple called for. After that, poof, any thoughts of this being a tasty soup are gone.

    I've come across a few recipes like this in my books and online & have never understood why an apple, sometimes more would be called for? I realize I can omit the apple, which I will certainly do, but my wonderment is why bother having the apple in the first place?

    My opinion only of course, but for me, apples of any sort, be they sweet or tart, tend to make any non dessert recipes, soups especially, taste off.

    Now a good apple pie, or cobbler, or crisp or Grandmothers apple pastry bars? thats another thing entirely!

  • I'm going ti try this recipe.I love celeriac,been using it for years in my fresh,green, salads.

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