Creamy Celery Root Soup With Pistachios

Creamy Celery Root Soup with Pistachios Add a poached egg for a complete meal. (Photo: Mark Shaw.
Jess Kapadia Jess Kapadia jess-kapadia 615 jess@foodrepublic.com•

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.

Creamy Celery Root Soup With Pistachios
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Prep Time
20
minutes
Cook Time
2
hours
Servings
6
to 8
Ingredients
  • 2 large celery roots (a.k.a. celeraic)
  • 4 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 medium yellow onions
  • 2 large cloves garlic
  • 7 cups low-sodium chicken or vegetable stock
  • 1 cup white wine
  • 1 cup heavy cream
  • 1/4 cup pistachios
Directions
  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 
  9. James Beard's Garlic Soup
  10. Vichyssoise Soup
  11. Cauliflower and Arugula Soup
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