"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Celery Root Soup

Published by: Sarah

  • Mar
  • 17

Talk about a delicious & versatile soup. This is a year round soup that can be served hot, warm, room temp. or cold. In the words of Rachael Ray – YUMMO!

1 medium Celery Root, peeled & diced
2 Parsnips, peeled & diced
1 Idaho Potato, peeled & diced (add 2 extra parsnips if you want to omit the potato)
1 lg. Onion, peeled & diced
2 T Thyme, minced
2 Fresh Bay Leaf
2 Apples, peeled & diced
2 T Lemon Juice
Calvados (Apple Liqueur)
1 qt. Vegetable or Chicken Stock
1 c. Crème Fraiche or Heavy Cream

In a heavy soup pot, heat EVOO.
Add the celery root, parsnip, potato, onion, thyme & bay.
Cook & stir 10 minutes.
Add in the apples with the lemon juice.
Cook until everything is tender.
Deglaze with about ½ c. of Calvados.
Add the stock, cover offsetting the lid & simmer for 20-30 minutes.
When all are softened, remove the bay & puree with a hand blender or in batches in a blender or food processor.
Finish with crème fraiche or cream.

Serve with “ Apple & Bacon Grilled Cheese”


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