Creamy Celery Root Soup with Mushrooms
This creamy celeriac soup packs tons of flavor and nutrients. Moreover, it's easy and quick to make.
Servings: 4 people
Calories: 343kcal
Ingredients
- 3 tablespoons unsalted butter
- 1 white onion , chopped
- 1 leek , white and light green parts only, halved and chopped
- 1 (about 2 lb. / 900g) celery root , peeled and cubed
- 2 garlic cloves , minced
- 4 cups (950 ml) vegetable broth
- ½ cup heavy cream
- Salt , to taste
- Black pepper , to taste
- 8 oz. (225g) button mushrooms , sliced
Chive oil (optional):
- 1 oz. (30g) chives , chopped
- 3 tablespoons olive oil
Instructions
- Melt 2 tablespoons of unsalted butter in a large soup pot over medium heat. Add the onion, leek, and celery root, and cook, stirring often, for about 5 minutes, or until vegetables start to soften. Add the garlic and continue to cook for 1 minute.
- Pour in the broth and bring to a boil. Reduce the heat to a simmer and cook for 20 - 25 minutes or until the celery root pieces are soft. Stir in the heavy cream and cook for a few minutes more.
- Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids and blend in small batches to avoid splatter. Season with salt and black pepper, to taste.
- In a medium skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and sauté until they have released all of their juices and are slightly browned, up to 10 minutes.Set aside.
- For the chive oil, place chives and olive oil in a small food processor and blend until combined.
- Serve the soup topped with browned mushrooms and drizzled with chive oil.
Nutrition
Calories: 343kcal | Carbohydrates: 20g | Protein: 5g | Fat: 28.8g | Cholesterol: 39.8mg | Sodium: 1326mg | Sugar: 9.3g