Cream of Celery Root Soup

Name: Cream of Celery Root Soup
Yield: Makes about 6 cups/1.4 l; Serves 8
Ingredients: 2 tbsp. finely snipped fresh chives; 2 tsp. kosher or fine sea salt; ¼ tsp. Freshly ground white pepper; ⅓ cup/75 ml. heavy whipping cream; ¼ cup/60 ml. crème fraîche; 4 cups/960 ml. water; 1 large celery root, about 1½ lb/680 g, trimmed, peeled, and cut into ½-in/12-mm cubes; 1 large garlic clove, minced; 1 large leek, about 8 oz/225 g, white and light green part only, halved lengthwise and thinly sliced crosswise into half-moons; 10 white peppercorns; 2 tbsp. unsalted butter; 1 bay leaf; 4 fresh thyme sprigs; 4 fresh flat-leaf parsley sprigs

Preparation info

Makes about 6 cups 1.4 l ; Serves
8

Difficulty
Medium

Appears in

Roots

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.

Ingredients

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

Gluten-free
Soup
Vegetarian

Method

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.
In a 4- to 6-qt/3.8