Celery root (or celeriac) tastes a bit like a cross between celery and a potato and cooks much faster than other root vegetables. I was craving a creamy potato-leek soup when I came up short on potatoes but had two large celery roots on hand. This soup is now my favorite—love these unplanned mishaps. Prepare with a vegetable or bone broth (both work well here) with caramelized diced apple to garnish and a generous drizzle of olive oil.
Ingredients
- 3 tablespoons butter
- 2 leeks, ends removed, washed very well, and sliced thin
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 4 cups bone or vegetable broth
- 2 pounds celeriac, peeled and cut into 1½-inch chunks
- 1 tablespoon apple cider vinegar
- ½ teaspoon sea salt
- 1 apple, diced and sautéed in olive oil
- 4 tablespoons good-quality olive oil
Preparation
Heat a heavy-bottomed pot on medium heat, add the butter and leeks and cook for about 8 minutes, stirring to prevent it from sticking. Add the garlic and ginger and cook for another couple of minutes. Add the broth, celeriac, apple cider vinegar and salt; bring to a boil. Turn down to a simmer, cover and cook for 15 minutes, or until celeriac is soft. Transfer to a blender and process until well puréed, adding more broth if needed for a rich, thick consistency. Taste and adjust seasoning with more salt, as desired. Divide into 4 serving bowls, scatter the sautéed apples on top and drizzle with olive oil.
