📝 About This Recipe
This elegant puree transforms the humble, knobby celery root into a sophisticated masterpiece of French-inspired comfort. By roasting the root vegetables alongside aromatic leeks and garlic, we unlock a deep, nutty sweetness that balances the celeriac's natural hints of anise and parsley. Finished with a touch of heavy cream and a drizzle of truffle oil, this silk-smooth soup is the ultimate showcase of winter's hidden gems.
🥗 Ingredients
The Soup Base
- 2 pounds Celery Root (Celeriac) (peeled and cut into 1-inch cubes)
- 1 large Yukon Gold Potato (peeled and cubed; adds starch for creaminess)
- 2 medium Leeks (white and light green parts only, cleaned and sliced)
- 1 Yellow Onion (small, diced)
- 3 cloves Garlic (smashed)
- 3 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil
Liquids and Aromatics
- 5 cups Vegetable or Chicken Stock (low sodium, high quality)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Heavy Cream (at room temperature)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 1 Bay Leaf (dried)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground; keeps the soup's color pristine)
For Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon White Truffle Oil (for drizzling)
- 2 tablespoons Crème Fraîche (for a decorative swirl)
- 1/4 cup Hazelnuts (toasted and roughly chopped)
👨🍳 Instructions
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1
Begin by preparing the celeriac. Use a sharp chef's knife to slice off the top and bottom, then carefully carve away the tough, hairy skin until only the creamy white flesh remains. Cube into 1-inch pieces.
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2
In a large heavy-bottomed Dutch oven or stockpot, melt the butter with the olive oil over medium heat until the butter begins to foam.
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3
Add the sliced leeks and diced onion to the pot. Sauté for 6-8 minutes, stirring frequently, until they are soft and translucent but not browned.
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4
Stir in the smashed garlic and cook for just 1 minute until fragrant.
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5
Add the cubed celeriac and potato to the pot. Stir well to coat the vegetables in the butter and aromatics, and cook for another 5 minutes to slightly soften the edges.
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6
Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any flavorful bits stuck to the bottom. Let the wine reduce by half (about 2-3 minutes).
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7
Add the stock, thyme sprigs, bay leaf, salt, and white pepper. The liquid should just cover the vegetables; add a splash more stock if needed.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 25-30 minutes, or until the celeriac and potatoes are completely fork-tender.
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9
Remove the pot from the heat. Carefully fish out and discard the thyme sprigs and the bay leaf.
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10
Using an immersion blender, puree the soup directly in the pot until perfectly smooth. For an ultra-fine restaurant texture, pass the pureed soup through a fine-mesh sieve (chinois) into a clean pot.
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11
Return the pot to low heat and stir in the heavy cream. Warm through gently, but do not let the soup come to a boil again as this may break the emulsion.
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12
Taste and adjust seasoning with additional salt or white pepper if necessary. If the soup is too thick, whisk in a little more warm stock until the desired consistency is reached.
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13
Ladle the hot soup into warmed bowls. Garnish with a small dollop of crème fraîche, a sprinkle of chives, toasted hazelnuts for crunch, and a tiny drizzle of truffle oil.
💡 Chef's Tips
Always peel the celeriac deeply; the outer skin is very fibrous and can leave a bitter taste if not fully removed. Use white pepper instead of black pepper to maintain the beautiful, snowy-white aesthetic of the puree. If you don't have an immersion blender, use a standard blender but work in small batches and hold the lid down with a towel to prevent steam pressure from blowing the top off. For a vegan version, substitute the butter with olive oil and the heavy cream with full-fat coconut milk or cashew cream. Toasting the hazelnuts is essential; it brings out a woodsy flavor that perfectly complements the earthiness of the celery root.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or an oaky Chardonnay to cut through the richness. Serve alongside warm, crusty sourdough bread with salted cultured butter. This soup makes an excellent first course for a holiday roast beef or lamb dinner. Accompany with a simple arugula salad dressed in a bright lemon vinaigrette to provide a fresh contrast to the creamy soup.