Celery Root Soup with Croutons

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.

1
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 pound celery root, peeled and quartered

  • 3 cups vegetable broth

  • ¾ cup heavy cream

  • 1 pinch salt to taste

  • 1 pinch ground white pepper to taste

  • 1 pinch ground nutmeg (Optional)

  • 1 tablespoon finely chopped fresh parsley leaves

Croutons:

  • 2 slices Italian bread, cubed

  • 1 tablespoon butter

Directions

  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.

Cook's Note:

You can garnish the soup with celery leaves instead of parsley.

Nutrition Facts (per serving)

202 Calories
12g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 202
% Daily Value *
Total Fat 12g 16%
Saturated Fat 7g 36%
Cholesterol 38mg 13%
Sodium 585mg 25%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 4g
Vitamin C 11mg 53%
Calcium 89mg 7%
Iron 2mg 8%
Potassium 375mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love