Celery Celery-Root Soup

Name: Celery Celery-Root Soup
Cuisine: United States
Ingredients: 6 cups rich Chicken or Turkey Stock; 4 medium celery root bulbs, peeled and diced (6 cups); 4 medium onions, thinly sliced; 6 cups rich Chicken or Turkey Stock; 2 cups heavy cream or milk (for a lighter version); Salt and freshly ground white pepper; 1 head celery, cleaned, scraped of strings, and diced; 2 cups heavy cream or milk (for a lighter version); 8 tablespoons (1 stick) butter; Salt and freshly ground white pepper; 1 tart apple, peeled, cut into ¼-inch dice, sautéed in 1 tablespoon butter (optional)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Smooth and luscious with lovely, earthy harvest flavors, this soup is easy and quite elegant.

Ingredients

8 tablespoons (1 stick) butter
4 medium onions, thinly sliced

Americas
United States
Dinner
Soup
Gluten-free

Method

Melt the butter in a 4-quart saucepan over medium heat. Sauté the onions in the butter until translucent. Add chicken stock. Add the celery root and celery. Simmer over medium heat until the vegetables are tender.
Purée the soup in batches in a food processor until it has a creamy texture. Run the puréed soup through a sieve to remove any lumps or fibe