About the Recipe
I absolutely love celery root a.k.a celeriac. Just the smell of it makes my mouth water. It has fresh and slightly nutty aroma that captivates the senses. Celery root's unassuming exterior hides a wealth of culinary possibilities, and when carefully peeled and diced, it transforms into a hearty and comforting ingredient.
In this soup, it takes center stage, and its unique character mingles harmoniously with the warmth of ginger, providing a rich and satisfying backdrop that truly warms the soul.
Ingredients
1Â large celery root, peeled and diced
1 large potato, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated or minced
4 cups vegetable or chicken broth
1 cup milk or cream (for a richer soup)
2 tablespoons butter or olive oil
Salt and pepper to taste
Fresh herbs for garnish (parsley, chives, or thyme)
Preparation
Prepare the Vegetables:Â Peel and dice the celery root and potato into small cubes.
Sauté Aromatics: In a large pot, melt the butter or heat olive oil over medium heat. Add chopped onions, minced garlic, and grated or minced ginger. Sauté until the onions are soft and translucent.
Add Vegetables:Â Add the diced celery root and potato to the pot. Stir well to coat the vegetables with the aromatics.
Cook Vegetables:Â Cook for about 5 minutes, allowing the vegetables to slightly brown and develop flavor.
Add Broth:Â Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer until the vegetables are tender (usually around 20-25 minutes).
Blend Soup:Â Once the vegetables are tender, use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy.
Add Milk or Cream:Â If you want a creamier soup, add milk or cream to the blended soup. Stir well and heat through.
Season to Taste:Â Season the soup with salt and pepper to taste. Adjust the consistency by adding more broth or milk if needed.
Serve:Â Ladle the soup into bowls and garnish with fresh herbs.