Creamy Celeriac Soup
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
cup
white or yellow onion, diced
-
1
large
fennel bulb, diced (about 1 ½ cups)
-
2
cloves
garlic, rough chopped
-
½
teaspoon
salt
-
2
pieces
grapefruit-sized celeriac, peeled and diced (about 4–5 cups)
-
8
cups
chicken stock or veggie stock
-
1
leaf
bay leaf (optional)
-
1
teaspoon
dried thyme or 1 tablespoon fresh thyme
-
¼
teaspoon
white pepper
-
¼
cup
creme fraiche or sour cream for garnish (optional)
Parsley oil (optional)
-
1
cup
packed Italian parsley (stems ok)
-
½
cup
olive oil
-
½
clove
garlic
-
¼
teaspoon
kosher salt
-
2
teaspoons
lemon juice
Instructions
- Sauté diced onion in olive oil over medium heat until tender.
- Add fennel, garlic, and salt; lower heat and sauté until fragrant.
- Add celeriac, pepper, bay leaf, thyme, and stock.
- Bring to a simmer, cover, and continue simmering until celeriac is very tender.
- Blend the soup until silky smooth using an immersion blender.
- Warm before serving and adjust salt and pepper to taste.
- Garnish with creme fraiche or sour cream and drizzle with parsley oil if desired.
Nutrition Facts (estimated)
Servings
10 cups
Calories
81
Total fat
3.7g
Total carbohydrates
11.4g
Total protein
1.7g
Sodium
378.5mg
Cholesterol
0mg
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