Cream of Celery and Celery Root Soup


  • 2 Tbs. unsalted butter
  • 6 cups thinly sliced celery (reserve ¼ cup celery leaves)
  • 1 medium yellow onion, chopped
  • Kosher salt
  • 3 cups peeled, small-diced celery root
  • 6 cups lower-salt chicken broth
  • 3 sprigs fresh thyme
  • + 4 more ingredients
    • 1 fresh or ½ dried bay leaf
    • 2 Tbs. crème fraîche
    • Freshly ground black pepper
    • Canola oil for frying

In a 4-quart pot, melt the butter over medium heat. Add the celery, onion, and a generous pinch of salt. Cook until tender and just beginning to color, 6 to 8 minutes. Add the celery root and stir to coat with the butter. Pour in the chicken broth, and then add the thyme, bay leaf, and 1/2 tsp. s...

View full recipe at SpringPad


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