Ingredients
- 2 tablespoons butter
- 2 1 pound celery roots, peeled, cut into 1 inch pieces
- 2 medium onions, chopped
- 1 cup chopped celery
- 2 garlic cloves, minced
- 1 teaspoon celery salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry vermouth or dry white wine
- 5 cups chicken or vegetable stock
- 1 cup whipping cream
- Chopped fresh chives or celery leaves
Directions
Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.
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By bobsebo_1184172
winona, MN
on October 16, 2011
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this is incredible soup...i've made a variety of recipes for celery root soup over the years but this is very good...i do not add garlic...i think it masks the celery flavor...and i cook my cubed celeriac a bit longer before using an immersion blender in the pot...otherwise spot on soup! give it a shot! whole large parsley leaves are a killer garnish...just 2-3 arranged artfully with a dollop of creme fraiche
By david d manning
snellville georgia
on March 25, 2011
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i thought this soup was really good, however i did strain it because it had strings from the celery, and also, i added some pearl couscous for a little more mouth feel and that was a very nice addition. i also added some bacon bits on top as well. my family was very impressed but i could only take credit for the pearl couscous and the bacon (which i saw was in a couple of other recipes for celery soup that i scoped out online. with some crusty french bread it made a wonderful first course... i highly recommend this recipe. thanks food network!
By falmouth04
Boston, MA
on December 17, 2007
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This soup was so delicious and it was my first time experimenting with a celery root. The only thing I changed from the recipe was use 4 cups chx stock instead of 5 (we like really thick soup also used celery seed instead of celery salt and only used a 1/2 cup of cream. So delicious with the fresh chives! I also made homemade pita chips to go with it....you will not be disappointed in this soup, it is great on a cold night!!!
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