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Celery Root (Celeriac) and Mushroom Soup
Category: Soups
Yield: 6 – 8 servings
Prep Time: 20 mins
Cook Time: 45 mins
My Rating: 3 stars (sounds good)
Source:
sally's place logo
Ingredients:
  • 3 tablespoons butter
  • 2 large portobello mushrooms, stemmed and caps thinly sliced
  • 1 leek, chopped
  • 1 celery stalk, chopped
  • 1/2 teaspoon dried tarragon
  • 4 cups peeled and cubed celery root
  • 4 cups chicken stock
  • 1 cup heavy cream
  • salt and pepper
  • ¼ cup chopped celery leaves
celery root, raw
Method:
In a large saucepan heat 2 tablespoons butter. Cook mushrooms until edges are brown, about 8 minutes, and remove with a slotted spoon. Set aside. Add remaining butter to pot and cook leek and celery until wilted. Stir in tarragon, celery root and stock. Bring to a boil, then partially cover and simmer 20 minutes or until celery root is tender. In a blender or food processor puree mixture in batches. Return to pot and stir in cream until well blended. Add portobellos and reheat gently. Taste for salt and pepper. Serve sprinkled with celery leaves.
Notes:
Celery Root @ Sally's Place
Variations:
  • substitute mint for the tarragon
  • substitute yogurt for the cream
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