I just made this creamy and hearty soup tonight and it was a hit with everyone. Feels like a guilty pleasure without all the cream. Have you even eaten celery root? When it’s cooked in this soup you would think that its a delicate potato without the starch. If you really like thick and creamy soup blend the entire pot. You can save some time with a big chop rather than dicing the ingredients. I prefer a nice dice and some chunks in my soup. Enjoy 🙂
celery root soup with scallions
2013-03-26 22:38:06
Serves 6
smooth, creamy with out all the bad fat
Ingredients
- 3 tbsp extra-virgin olive oil
- 2 medium celery roots, peeled and diced
- 4 stalks celery, diced
- 1 large onion, diced
- 2 small zucchini, diced
- 6 cups chicken broth or vegie broth
- 1 bay leaf
- sea salt
- 1 tsp. white pepper
- 4 whole garlic cloves (adapt to your tastes)
- 1 cup of cashew cream
- freshly ground black pepper
- 1 bunch of scallions for garnish
Instructions
- Saute the onions, celery, zucchini for 6-10 minutes, stirring often, until soft not brown. add the celery root & garlic, saute for another 5 minutes. Add the stock, bay leaf, pepper, bring to a boil & reduce the heat & simmer for 30 minutes. Pour half of the soup into a blender, cover the lid with a towel and blend on high, season with salt & pepper. Return back to the pot and add the cashew cream ... simmering for an additional 10 minutes. Ladle into bowls. Place a spoonful of the scallions in the center of each serving.
Notes
- Throw any leftover veggies in the soup ... I am sure it will be equally delicious.
Adapted from from Sheila Rosenberg
Adapted from from Sheila Rosenberg
Kathy Dishes https://kathydishes.com/
Categories: dairy substitute, soup
