Let's keep in touch!
Never miss a post! I'll send exclusive recipes, blog posts, and other fun content to your inbox. Your email address will remain private and will not be added to any list except this one. You can also follow me on Instagram!
We respect your privacy.
Celery Root Soup
Celery Root Soup
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 leeks, cleaned and thinly sliced
  • sea salt
  • 2 garlic cloves, peeled and smashed with the back of your knife
  • 2 small celery roots (about 3-pounds), peeled and cubed in one inch pieces
  • 6 cups chicken stock
  • 1 to 1½ teaspoons black or white pepper
  • scant ⅛ teaspoon chili powder, plus some for garnishing
  • Creme fraiche or greek yogurt for garnishing
  1. In a large soup pot or dutch oven over medium high heat, add the oil and butter. Once the butter is melted, add the leeks and cook for five minutes until soft. Add the garlic and cook another minute or so and add a few pinches of salt. Add the celery roots and chicken stock. Bring to a boil and then cover with the lid slightly ajar and lower to a strong simmer for 40-45 minutes until the celery root is fork tender.
  2. Add the black pepper and chili powder and stir. Let the soup cool slightly. Using a blender with the vent open and lightly covered with a towel to allow steam, blend the soup in two batches until pureed. If the soup is too thick, add more water or chicken stock until the texture is as desired. Ladle the soup into bowls and top with a sprinkle of chili powder and a dollop of creme fraiche. Serve hot.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2020/01/16/celery-root-soup/