Description
The soup uses celery in all its forms: celery root, celery stalks, celery leaves, and celery seed. It’s simple yet elegant. Perfect for a light meal or an appetizer.
Ingredients
Pureed Celery Root Soup
2 Tablespoons olive oil
1 large onion, diced
3 celery stalks, diced
1 parsnip, peeled and diced
2 small-medium celery roots, peeled and diced
7 1/2 cups water
1 small russet potato, peeled and diced
1/4 cup white wine
1 heaping Tablespoon Salt
1/8 Tablespoon ground Pepper
A handful of chopped parsley leaves
Fresh Celery Topping
1 cup minced celery heart (tender small stalks and lime green leaves) *
2 Tablespoons minced shallot or onion
2 Tablespoons Seriously Whole Grain Mustard**
2 Tablespoons Creme Fraiche or sour cream
2 Tablespoons minced chives
1/4 teaspoon celery seeds
1/4 teaspoon lemon juice
salt and pepper to taste
Instructions
For the soup
In a large pot over medium heat, sweat the onions, parsnip, potato, celery, and celery root in a little oil until soft and tender. You are not trying to brown any of these vegetables.
Add the white wine and cook for a couple of minutes.
Add the water, salt, and pepper and bring to simmer.*
Cook until all the vegetables are very tender.
Remove from the heat, add the parsley.
Transfer your soup to a blender in batches and puree or until very smooth. Or you can use your immersion blender to blend the soup directly in the pot.**
Make the Remoulade
While the soup cooks, mince the celery heart, leaves, chives, and shallot and combine in a small mixing bowl. Add all the other ingredients. Taste and season with salt and pepper as needed and set aside.
To serve
Fill your bowls with the soup and place 1-2 Tablespoons of the remoulade on top. Enjoy!
Notes
*You could certainly substitute water for home-made chicken broth or vegetable broth, however for pureed vegetable soups that are highlighting a single vegetable, I find plain water is best.
** This is a whole seed mustard that is not spicy. There really isn’t a good store-bought substitution that I have found. I don’t recommend using dijon as it is just a very different flavor. The best substitute would be to boil some whole mustard seeds until tender or just omit this.
**A vitamix or other powerful stand mixer will get this really smooth and creamy. The immersion blender will be result in a more rustic soup with flecks of parsley in it.
