March 17, 2013

celery root soup for the soul


I've been feeling a little under the weather these last few days, so I made some soup so I could get well. I love celery root soup.  It sort of tastes like celery, but more subtle or something.  I used my immersion blender (one of my favourite kitchen tools ever!) to puree the celery root, and the result is a smooth and rich soup.  I'm feeling better already! ;)


Here's the recipe!

Celery Root Soup
adapted from Martha Stewart

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, thinly sliced (about 1 cup)
  • Coarse Salt
  • 2 cloves garlic, thinly sliced
  • 1 celery root, peeled and cut into 1-inch cubes
  • 3 cup homemade or low-sodium store-bought chicken or vegetable stock
  • Freshly ground pepper

Directions:
  1. In a medium stockpot, heat butter and oil over medium heat. Add onion and season with salt. Cook on low heat until soft, about 10 minutes. Add garlic and sautee for 1 minute. Add celery root and sautee for 2 minutes, then add the stock and bring to a simmer. Cover, and cook until celery root is tender, about 30 minutes.
  2. While still hot, puree soup (I like to use my immersion blender) until completely smooth. Season with salt and pepper.
    Enjoy!