Name: Celery Root Soup
Prep time: 2 min
Cook time: 22 min
Total time: 24 min
Yield: 4 servings
Cuisine: American

From the Cook

1/5

Warning0 allergens identified

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In a stock pot over medium heat, melt the butter and saute the leeks for 3-4 minutes.

Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.

Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Maximize Creaminess Without Cream 🥄
Blend celery root until completely smooth, then pass through a fine-mesh strainer for an ultra-silky texture that rivals heavy cream-based soups without the dairy.
Prep Celery Root Properly 🔪
Cut celery root into uniform 1-inch cubes to ensure even cooking; smaller pieces cook too quickly and break down, while larger chunks may remain tough in the center.
Layer Your Aromatics for Depth 🧅
Sauté leeks and butter together first until they caramelize slightly, then add celery root and stock—this builds flavor complexity that single-step cooking cannot achieve.
Infuse with Stock Quality 🍲
Use homemade stock whenever possible; the gelatin and deep flavors in quality stock create a naturally velvety mouthfeel that enhances celery root's subtle, nutty sweetness.
Season in Two Stages ✨
Season the soup halfway through cooking, then taste and adjust again just before serving—this prevents over-salting and allows flavors to develop and balance properly.