Celery Root Soup
This soup is light and creamy and freezes well if you want to make big batches.
Ingredients
1 onion, sliced thinly
4 cloves garlic, minced
1 tsp thyme, fresh or dried
1 cup white wine
5 celery root, peeled and cut into large chunks
4 cups water
2 cups chicken or vegetable stock (or use 6 cups total water)
1/2 cup heavy cream
10 sage leaves
4 tbsp butter
Method
- In a soup pot, heat a glug of olive or neutral oil over medium heat
- Add the onion, garlic, and thyme with a big pinch of salt and sweat until soft
- Add the white wine and cook until reduced by half
- Add the celery root water and stock then bring to a boil, reduce to a simmer and cook until the celery root is soft
- Blend the soup until very smooth and creamy
- Add the cream, taste and adjust the seasoning as desired
- In a small frying pan, heat the butter until foamy and fry the sage leaves until crispy
- Remove from the butter and let drain on a paper towel lined plate
- Serve the soup with a swirl of the browned sage infused butter and a couple of crispy sage leaves
