Name: Creamy Celery Root Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; 3 ribs celery, chopped; 1 large onion, chopped; 2 medium celery root, peeled and chopped (about 2 1/4 pounds or 4 cups chopped); 2 teaspoons chopped fresh thyme; Kosher salt and freshly ground black pepper; 1 quart low-sodium chicken broth; 1 bay leaf; 1 cup oat milk; Chopped chives, for garnish

Directions

Watch how to make this recipe.

Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes.
Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes.
Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Creamy Celery Root Soup

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