Celery root is kind of an ominous looking thing. It's big and bulbous, and hardly appetizing. However, I have been hearing a lot about it and how useful it is, particularly in soups. I wasn't sure what to expect with this one but it turned out to be delicious. The celery flavor really came through and although the soup was thick it was unexpectedly very light!
Celery Root Soup
- 2 pounds of celery root, cleaned, trimmed and peeled. Cut into small chunks.
- 1/4 cup olive oil
- 1 small yellow onion, sliced
- 2 green apples, peeled, cored and chopped
- 2 cloves garlic
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper
- 6 sprigs tarragon, plus a bit more for garnish
- 1 1/2 cups dry white wine
- 6 cups water
- sea salt for seasoning
- In a large pot add just enough olive oil to cover the bottom of the pot. Turn on medium heat and add the onions and cook until they begin to soften and turn translucent, stirring occasionally.
- Add the celery root, season with a pinch of salt, and continue to cook until they begin to get soft. Add the apples to the mixture and continue stirring. Add the paprika, black pepper, and red pepper. The the tarragon leaves together in a bundle with a cloth string and add to mixture.
- Add the white wine and turn the heat up the high. Cook until most of the liquid has evaporated and add 6 cups of water. Simmer until the celery root is very soft.
- When the celery root is ready, turn off the heat and remove the tarragon bundle from the soup. Working in batches, transfer the soup to a blender, and blend on high speed until the soup is velvety smooth. If it’s too thick, add more water and stir. To serve, garnish with the reserved chopped tarragon and a drizzle of olive oil. Yum!