At this point in the CSA season I’m desperate to do something new and different with the root vegetables we’ve been picking up since November. I am so ready for spring greens. Celery Root, or celeriac, is a strange vegetable, and whose uses aren’t immediately obvious. We’ve had good success with roasting it, but my favorite use for anything this time of year is still soup. I’d made the Creamy Celery Root Soup from Serious Eats before, but the texture was a little strange for me–nothing my immersion blender couldn’t fix! (Seriously: if you haven’t bought one yet, you should really look into it).
My Creamy Celeriac Soup is not difficult to put together. If you can chop vegetables, heat broth and use a blender, you’ll be good to go. For me, it’s an easy weeknight dinner. This soup walks the line between thick and thin, but the pureed potatoes and celeriac help thicken it up. The addition of dried tarragon makes this soup what it is, so don’t leave it out. My version is vegan, but feel free to make it even creamier by drizzling in some heavy cream, half and half or milk.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 celeriac (celery) roots, peeled and diced
- 2 medium potatoes, diced
- 1 large onion, diced
- ½ teaspoon salt
- 8 cups vegetable broth
- 1 tablespoon dried tarragon
Instructions
- In a large pot, combine the butter and olive oil. Heat on medium until the butter is melted.
- Add the diced celeriac, potato and onion to the pot. Cook, stirring occasionally until the celeriac begins to brown, about 10 minutes.
- Add the broth and allow to cook for about 15 minutes, or until the potatoes are soft.
- Use an immersion blender to puree the soup completely. (If you don’t have an immersion blender, use a regular blender to puree the soup a few cups at a time). Stir in the dried tarragon.
- Serve and enjoy!
