Celery Root Soup

Celery Root Soup
Photo by www.chow.com


  • 2 cups low-sodium chicken or vegetable broth
  • 3 cups water
  • Freshly ground black pepper
  • 2 teaspoons kosher salt, plus more as needed
  • 2 medium garlic cloves, peeled and smashed
  • 1 medium tart apple, such as Granny Smith, peeled, cored, and cut into 1-inch chunks
  • 12 ounces Yukon Gold potatoes (about 2 large), peeled and cut into 1-inch chunks
  • + 3 more ingredients
    • 2 ½ pounds celery root, also known as celeriac (about 3 medium), peeled and cut into 1-inch chunks
    • 1 cup thinly sliced leek (about 1 medium), white and light green parts only
    • 3 tablespoons extra-virgin olive oil, plus more for garnish

Heat oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add leek and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add celery root, potatoes, apple, garlic, salt, and a pinch of pepper. Stir to coat vegetables with oil, add wate...

View full recipe at Chow


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