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Celery Root Soup with Croutons

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"Celery soup is one of my favorite soups. This version is very thick; if you like a thinner soup, you can add some milk in the end."
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Ingredients

55 m servings 202
Original recipe yields 4 servings

Directions

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  1. Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
  2. Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
  3. Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
  4. Ladle soup into bowls and garnish with chopped parsley and croutons.

Footnotes

  • Cook's Note:
  • You can garnish the soup with celery leaves instead of parsley.

Nutrition Facts


Per Serving: 202 calories; 12.3 20.2 3.9 38 585 Full nutrition

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