Thursday, March 28, 2013

Cream of Celeriac Soup

I had a handful of these "not lovely" knobs in my High Ground Organics CSA box this afternoon: celeriac or celery root. What they lack in aesthetics, they make up for in subtle, gorgeous flavor. I would say that they taste like celery mixed with parsley.


  • 2 leeks, trimmed and thinly sliced
  • 2 celeriac, peeled and thinly sliced
  • 2 T butter
  • 6 C organic chicken broth
  • 1 t celery seeds
  • 1 C organic heavy cream
  • 1/2 C shredded parmesan

In a large soup pot, melt the butter in a splash of olive oil. Saute the leeks and celeriac until caramelized and softened. Add the celery seeds and chicken broth. Bring to a boil. Then cover and reduce heat to a simmer. Cook for an hour or so. Just before serving, stir in the cream. Garnish with the cheese and serve hot.

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