Celery Root Soup

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This Celery Root Soup is really healthy, while also being naturally creamy and hearty.

Prep Time2

Cook Time22

Total Time24

Course: Main Dish

Cuisine: American

Servings:

Calories: 110kcal

Author: Catherine McCord

Ingredients

1 tablespoon butter or olive oil
2 leeks, white and light green part only, chopped
2 celery root bulbs (about a pound each), peeled and chopped
1/2 teaspoon kosher salt
32 ounces chicken or vegetable stock

Instructions

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.

Notes

To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.

Nutrition

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