A flavorful soup made with hearty root vegetables and roasted garlic, perfect for warming up in winter and utilizing all parts of the celery root.
Ingredients
- extra-virgin olive oil: 1 Tbsp (fresh)
- yellow onion: 1 piece (diced)
- large celery root: 1 piece (peeled and diced)
- russet potato: 1 piece (peeled and diced)
- vegetable broth: 4 cups
- Salt: 0 pound
- Freshly ground black pepper: 0 pound
- Roasted Garlic Bulb: 1 piece
- Celery root stalks and leaves: 0 pound (chopped, for garnish)
Metric Conversion
Stages of cooking
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In a large stockpot or Dutch oven over high heat, warm the olive oil. Add the onion and sauté for 3 to 4 minutes.
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Add the celery root, potato, and broth and bring the mixture to a boil. Lower the heat to medium-low, cover, and cook for 20 to 25 minutes, or until the vegetables are tender.
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Remove the pot from the heat, season with salt and pepper, and squeeze the roasted garlic cloves out of the bulb and into the soup. Stir well. Using an immersion blender, puree the soup. Taste and season with salt and pepper as desired.
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Ladle into bowls and garnish with chopped celery root stalks and/or leaves. Serve hot.
