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:
- 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.
- While still hot, puree soup (I like to use my immersion blender) until completely smooth. Season with salt and pepper.Enjoy!
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