Celery soup- I know, it sounds weird. When I told Stephen what was for dinner he might have cocked his head askew. You see, he does not like celery. Me? I love celery. I really do. That said, this soup is made primarily from celery root, which has a very mild flavor. I am a HUGE fan of celery root for so many reasons, not least of which is the dirty and knobby exterior which belies such a white tender insider. It turns out the Celery Root dates back to the 7th century BC and was found on the tomb of King Tut. If it was meant for Egyptian royalty it must be good. It’s a very high fiber vegetable with high amounts of Vitamin C, Potassium and Calcium. It’s actually loaded with vitamins, those are just the stand outs. The soup has a fresh from the garden flavor, which we will all be craving as the winter months descend on us. I hope you will all give celery root a chance- and know that both my kids devoured this soup, and they do not like celery.
In a soup pot heat the oil then saute the leek and onion until it is translucent. Make sure to wash the leek really well, after it is cut. It can hide sand and grit in the layers. I just throw it in a strainer and run cold water over it. Once the onions and leeks have cooked add the carrots, potatoes and celery root. Saute for a minutes, making sure to get all the veggies covered in the oil. Add a pinch of salt, then cover and steam for 10 minutes. You’ll want to stir a few times during, so the veggies don’t stick. Add the stock and water, and the baby broccoli and bring to a boil. Reduce to a simmer and cook until the vegetables are tender. About 10 minutes. Blend in batches, then return to the soup pot and salt to taste.
Serve with a drizzle of olive oil, truffle oil or a dollop of fresh chèvre in the middle. We had all three options represented on our table, and they were all delicious! With a nice green salad and a baguette, you have the perfect weeknight meal.
- 2 tablespoons olive oil
- 1 celery root, peeled and cubed
- 2 celery stalks, chopped
- 1 cup peeled and chopped yukon gold or fingerling potato
- ½ cup yellow onion, diced
- ½ cup diced leek, white and light green part
- 1 bunch baby broccoli, chopped
- 4 cups vegetable stock
- 2 cups water
- salt to taste
- Heat the oil in a soup pot on medium heat and cook the leek and onion, with a pinch of salt, until they are translucent. (about 5 minutes)
- Add the carrots, celery root and potatoes and saute for two minutes, then cover for 10 minutes. Stir frequently.
- Add the vegetable stock, water and baby broccoli. Bring to a boil.
- Reduce to a simmer and cook until the vegetables are tender. (10 minutes)
- Blend the soup in a blender, in batches, then return to pot.
- Add salt to taste, I added ½ teaspoon.
- Your salt will depend on how salty your vegetable stock was.
- Serve with a drizzle of olive oil- or a dollop of chèvre in the middle.