Celery and Celery Root Soup

Total Time

Prep: 20 min. Cook: 60 min.

Makes

4 servings

Updated: May. 08, 2024

When I married my Czech hubby, I was introduced to some new foods. One of which was celery root (aka as celeriac or celery knob). This is a rather ugly looking root vegetable but with the lovely taste of celery and parsley. I came up with my own fairly light version of celery soup that includes both the root and celery stalks. The root helps thicken the soup so that I need only use milk to give it creaminess. Many grocery stores sell this root, but you sometimes have to tell the cashier what it is.

Ingredients

2 Tbs butter
3 large stalks celery, chopped
1 cup peeled celery root, chopped (about 1 small-medium celery root)
1 medium onion, chopped
3 cups low salt chicken broth (or vegetable broth)
1 Tbs fresh (or 1 tsp dried) lovage or parsley, chopped (optional)
1 1/2 cups milk (but not skim)
Salt & Pepper to taste
Small croutons (plain or herb) for topping

Directions

Melt butter in a medium-size pot. Add celery, celery root and onion. Saute until light golden brown.

Add broth. Simmer for 40 minutes or until the celery root is tender.

Add optional lovage or parsley to pot and let soup cool a bit. Puree vegetables in pot with hand blender or in regular blender (working in batches and then returning to the pot). The blended soup base will be thick.

Add milk and salt and pepper to taste. Slowly reheat soup to a simmer and then serve in soup bowls topped with some croutons.