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Celery Root Soup

by Ben on November 5th, 2011

This is a standard in the house.


  • 1 medium onion
  • 3 stalks celery
  • 1 pound celery root
  • 2 T olive oil
  • 2-3 T butter
  • 4 cups stock (veggie or chicken)


  1. Peel celery root by cutting off the top and bottom, then slicing off the skin.
  2. Chop into rough cubes and put in soup pot with olive oil and butter.  While it starts to saute, chop onion and add to the mix.
  3. Finally, chop up the celery stalks and toss in.
  4. Reduce the heat and cover the pot, cooking approximately 10 minutes, stirring frequently to make sure nothing browns.
  5. Add in the stock and cook another 5-10 minutes, until celery root is tender.
  6. Puree with an immersion blender (or process in batches in a regular blender or food processor).

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