Cream of Celery Root Soup

Preparation info
  • Makes about 6 cups 1.4 l ; Serves


    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

When you remove the tough grayish brown skin from this knobby root, you are left with creamy white flesh that turns silky smooth when cooked and puréed. With its unique flavor reminiscent of celery and parsley, this soup, while a match for potato-leek soup in appearance, outshines it with a more nuanced taste and creamy texture.


  • 10 white peppercorns
  • 1 bay leaf
  • 4 fresh flat-leaf parsley sprigs


  1. Cut an 8-in/20-cm square of cheesecloth and place the peppercorns, bay leaf, parsley, and thyme in the center. Bring up the edges to form a bag and tie securely with kitchen twine to make a bouquet garni. Set aside.
  2. In a 4- to 6-qt/3.8