Celery Root Soup With Spiced Maple Vinegar Recipes

5-ISH INGREDIENT CELERY ROOT SOUP

Steps:

• In a large pot or dutch oven, heat the olive oil. Add the onion and salt and sweat until the onions are soft and translucent.
• Add the cubed celery root and enough water or stock to cover.
• Add 2-3 bay leaves and bring the soup to a boil.
• Reduce heat to medium and cover until the celery root is tender, approximately 10-20 minutes.
• Blend the soup using a stick blender, regular blender, or food processor.
• Check for seasoning and adjust with salt if needed.
• Serve in a large bowl with optional garnishes.

CELERY ROOT SOUP

Steps:

• In a stock pot over medium heat, melt the butter and salute 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.
• 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.

CREAMY CELERY ROOT SOUP

Steps:

• Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes.
• Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes.
• Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives.

SOUP FOR TWO: CELERY ROOT PUREE

Steps:

• In a medium stockpot, heat butter and oil over medium heat. Add onion and shallot, and season with salt. Cook until soft, about 10 minutes. Add garlic, leek, and celery. Season with salt and cook until vegetables are soft, about 8 minutes. Add celery root and chicken stock, and bring to a simmer. Cover, and cook until celery root is tender, about 30 minutes.
• While still hot, puree soup in batches until completely smooth. Season with salt and pepper.
• Combine syrup and brandy. Drizzle over hot soup and serve.

CREAM OF CELERY ROOT SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.

CELERY ROOT SOUP WITH SPICED MAPLE VINEGAR

Steps:

• Place celery root in a saucepan with 3 2/3 cups water and the heavy cream. Add 1 teaspoon salt, or to taste, bring to a simmer and cook until celery root is very tender, about 35 minutes.
• While celery root cooks, combine maple syrup, vinegar, allspice and cloves in a small saucepan. Bring to a simmer and remove from heat.
• When celery root is tender, purée contents of saucepan. Reheat and season to taste with salt and white pepper. Remove from heat and cover until ready to serve.
• To serve, pour 1 1/2 tablespoons of warm maple syrup mixture in each of 8 teacups. Reheat soup and ladle over syrup. Serve at once.