Prep Time: 40 minutes (chop vegetables while roasting)
Cook Time: 30 minutes in the pot
I grew celeriac for the first time this past summer and experimented with my past recipe for potato and roasted garlic soup. The addition of celeriac introduced a subtle but intriguing flavor and a delightful silky texture. Read my celeriac article to learn more about this little-known vegetable.
This recipe is flexible and you can skip the celeriac, or use one celeriac and increase the potatoes to 24 oz (or eyeball it).
Ingredients & Directions
In a 325F preheated oven, on a baking sheet, roast the following:
1 – 2 heads garlic, top sliced off, nestled in foil or a garlic baker, drizzled with olive oil & salt
4 – 8oz (roughly 1- 2 small celeriacs), peeled and chopped, sprinkled with olive oil and ground fennel
Bake for 35-40 minutes.
In your favorite soup pot add the following:
1 tablespoon each of butter and olive oil, heat until melted and hot
Add and cook on medium heat until just barely softened (about 10 minutes) the following:
1-2 leeks, chopped
1 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 apple, peeled & chopped
Add the remaining ingredients, bring to a boil, reduce to a simmer, partially cover, and cook for 15-20 minutes:
Roasted celeriac and garlic (squeezed out of its skins)
1 lb potatoes, peeled & chopped (I used Yukons)
2 cups broth (vegetable or chicken)
3 cups water
⅓ cup sherry or white wine (optional)
1 T. dried tarragon
2 tsp of salt & pepper to taste
Optional: Add a handful or two of chopped greens of choice, fresh or frozen (I used frozen nettle leaves from my garden but spinach or chard would work.) Tougher greens like collards and kale require longer cooking and parboiling is advised.
Simmer until greens are cooked.
Add the following & stir until blended and warmed.
½ – 1 cup half & half, milk, or plant-based milk
For a chunky soup, use a potato masher and mash until desired consistency. For a smoother soup, use an immersion blender or food mill. You can carefully blend small amounts in a blender (never more than ½ full) but cool the soup a bit first and don’t over-blend.
Tip: If you make a lot of soups and sauces, the immersion blender will become your favorite kitchen gadget.
- Garlic Croutons
- Diced bacon
- Chopped walnuts
- Finely diced green tops of leeks
- Parmesan or sharp Cheddar
- A sprinkle of nutmeg
- Do not peel or separate the garlic bulbs into cloves. Cut the tops of each bulb/head.
- Using a chef’s knife, remove the thick brown skin of the celeriac and chop, tossing the peelings into a bowl of water with a 1T. of lemon juice or vinegar. Save the peelings to use for making stock.
- Soak leeks in water and rinse to remove soil and sand. Cut the green section off and set it aside. Cut the white section in half lengthwise and then slice thinly.
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