Recipe courtesy of Mary Sue Milliken and Susan Feniger

Cream of Celery Root Soup

Save Recipe
  • Level: Easy
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
Chickpea Soup
PREMIUM
Beekman Boys

Chickpea Soup

8m Easy 96%
CLASS
Butternut Squash Soup
PREMIUM
43m Easy 99%
CLASS
3-Ingredient Gluten-Free Flatbread
PREMIUM
17m Easy 99%
CLASS
Dairy-Free Cream of Wild Mushroom and Barley Soup
PREMIUM

17m Easy 99%
CLASS
Seamus Mullen

Winter Market Soup

18m Intermediate 97%
CLASS