The tough, nubbly skin of celeriac (AKA celery root) hides a sweet flesh with a potato-like consistency and a mildly herby celery flavor. It’s grown just for its root; the root of regular celery is a little different (though related). If the skin is thin, you can probably shave it off with a good peeler; otherwise use a small, sharp knife to cut it off.
Recipe for Celeriac, Leek, and Potato Soup
Recipe 92 of 365
I used tiny spring leeks for my soup, and was so captivated by how fresh the green parts seemed that I couldn’t avoid using them, as many leek soup recipes do. Spike the soup with few tablespoons of freshly grated lemongrass or ginger, if you’d like.
TIME: 45 minutes
MAKES: 4 to 6 servings
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound leeks (white and green parts), trimmed, cleaned, and cut into 1” chunks
Salt and freshly ground pepper
1 pound Russet potatoes, peeled and chopped into 1” cubes
1 1/2 pounds celeriac, peeled and chopped into 1” cubes
6 cups chicken broth or stock (preferably homemade)
1 cup milk, cream, or coconut milk, for thinning
Heat a large soup pot over medium heat. Add the butter and the oil. When the butter has melted and begins to sizzle, add the leeks. Season with salt and pepper, and cook for about 10 minutes, stirring occasionally, or until the leeks are soft. Add the potatoes and the celeriac, season again with salt and pepper, add the broth, and bring the soup to a simmer. Cook until the vegetables are completely tender, about 15 to 20 minutes, stirring every few minutes.
Remove the soup from the heat and let cool for a few minutes. Carefully puree the soup in small batches in a food processor or blender until completely smooth, and transfer the soup to a clean pot. Thin the soup with the milk (and additional broth or milk, if desired), and season to taste. Serve immediately or chill overnight and serve cold. (If serving the soup cold, make it a little thinner!)