Silky Celery Root Soup: A Creamy Delight Without the Cream
When it comes to comforting soups, few can rival the creamy texture and delicious flavor of celery root soup. And the best part? This silky smooth dish doesn’t contain a single drop of cream!
A Flavorful Foundation
To start, heat three tablespoons of extra-virgin olive oil in a large saucepan over medium-high heat until it shimmers. Add one cup of thinly sliced leek, cooking until softened and translucent, about three minutes. Next, add two and a half pounds of peeled and chunked celery root, twelve ounces of Yukon Gold potatoes, one medium tart apple, and two cloves of garlic. Stir to coat the vegetables with oil, then add three cups of water and two cups of low-sodium chicken or vegetable broth. Bring to a boil, cover, and reduce the heat to low, simmering until the vegetables are tender, about 20-25 minutes.
Blending to Perfection
Remove one cup of liquid from the saucepan and set it aside. Using a blender, purée the soup in batches until smooth, taking care to remove the small cap from the blender lid and covering the space with a kitchen towel to prevent steam from building up. Once blended, transfer the soup back to the saucepan and keep warm over low heat. If the soup is too thick, add the reserved liquid a little at a time until it reaches the desired consistency.
Finishing Touches
Taste and season the soup with additional salt and pepper as needed. To serve, drizzle with olive oil and top with toasted bread cubes, a dollop of crème fraîche, sautéed apples, or a sprinkle of truffle oil for added elegance.
Yield and Prep Time
This recipe yields 8-10 servings and takes approximately 1 hour and 10 minutes to prepare, with 30 minutes of active cooking time. It’s an easy and impressive dish perfect for dinner parties or cozy nights in.
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