Celery root was on sale at my local market because it’s in season! I love celery root, or celeriac, in many ways, but soup is a great way to highlight its flavour, something I’d describe as celery but in a more elegant taste. When it’s pureed, it has a rich creamy texture. I kept this recipe really simple and I hope you like it!
– 1 large celery root, peeled and rinsed
– 2 stalks of celery, chopped
– 1 medium onion
– 2 tbsp of olive oil
– salt and pepper
2-3 potatoes, peeled and cubed
– salt and pepper
-green apple, sliced into batons for a garnish
-squeeze of lemon juice
-thyme leaves
1) Cook the celery root, celery and onion in some olive oil. Season with salt and pepper.
2) Add water until the veggies are just barely submerged. Cook with a lid on until everything is soft enough to cut with a fork. Puree this mixture.
3) Add your cubed potatoes and cook on a simmer until the potatoes are fully cooked and soft, around 10-15 minutes, depending on how large you cubed your potatoes.
4) Adjust the final seasoning with salt and pepper. I like to garnish this soup with some apple sticks tossed in a splash of lemon juice and a couple of torn thyme leaves. You can swirl some olive oil on top if you feel like being fancy.
Bon appetit!
-The Simmering Pot
The Simmering Pot 