Silky Celery Root Soup: A Creamy Delight Without the Cream

A Flavorful Foundation

To create the base of this delicious soup, 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 and cook until softened and translucent, about three minutes. Next, add:

• 2.5 pounds of peeled and chunked celery root
• 12 ounces of Yukon Gold potatoes
• one medium tart apple
• two cloves of garlic

Stir to coat the vegetables with oil, then add:

• three cups of water
• 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
• Cover 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, consider adding:

• A drizzle of olive oil
• Toasted bread cubes
• A dollop of crème fraîche
• Sautéed apples
• 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.