Creamy Celery Root Soup with Pistachios

Nov 1, 2013 1:00 pm

Simple roasted celery root makes perfect fall soup

creamy celery root soup
Photo: Mark Shaw
Make this simple creamy celery root soup from scratch, and make it often.

This creamy celery root soup is one of those dishes you should make in double-batches and freeze for cold times ahead. It's perfect in a soup shooter or as a light first course. Or you can add your favorite "make it hearty" ingredient like shell pasta, barley or quinoa (or even just good crusty toasted bread) and top with a poached egg for a rib-sticking main. Make it vegetarian by switching out the chicken stock, and make it vegan by omitting or substituting the cream.

Peeling and dicing the celery root takes a very sharp, sturdy knife and no fear — it's one tough vegetable. So if a small chick can do it without losing a finger, so can you. Easy tip: do not chase the bulb around on the cutting board. Square off the bottom and make your slices and subsequent dices from there. Float the chopped pistachio garnish on top of a splash of heavy cream — it makes the pistachios' varied colors pop and adds a nice salty crunch.

Servings: 6 to 8


2 large celery roots (a.k.a. celeraic), peeled and cut into 1/2 inch cubes
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 medium yellow onions, finely chopped
2 large cloves garlic, finely chopped
7 cups low-sodium chicken or vegetable stock, preferably organic
1 cup white wine
1 cup heavy cream, plus more to garnish
1/4 cup pistachios, roughly chopped
  1. Preheat oven to 375F.
  2. Toss celery root with half the olive oil, salt and pepper in a large bowl until completely coated, then arrange in an even layer on a large baking sheet.
  3. Roast for 45 minutes to an hour, or until completely soft golden-brown and caramelized.
  4. Heat the other 2 tablespoons of olive oil in a large pot, then sauté the onions and garlic until translucent and just starting to color, 8-10 minutes. Add the roasted celeraic, stir well to combine and cook for another 10 minutes.
  5. Add the stock and wine to the pot, bring to a boil then simmer for 20 minutes.
  6. Remove from heat and allow to cool completely, then transfer to a blender and purée in batches, (or use an immersion-blender).
  7. Return soup to pot over low heat and stir in cream until soup is warmed through.
  8. Divide into bowls and garnish with a scant splash of cream and sprinkle of chopped pistachios 

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Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
2 hours
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