Celery root is abundant throughout the fall and winter in the Pacific Northwest and if you, like me, try to eat both seasonally and locally then this might very well be abundant where you are too. Like most potato based soups, this one is creamy and lightly earthy and with the addition of celery root it also has a wonderful delicate celery flavor. Seasoning should to be taste but kept simple. I like to add milk to my creamy potato based soups but I’ve also made them without the milk and it’s very good, so it’s worth making if you’re vegan. The cheese garnish is optional if you’re not me.
Potato Celery Root Soup
3 large starchy potatoes (either Russets or a similar type), diced medium
1 whole celery root, diced medium
1 giant carrot, diced medium
2 quarts vegetable or chicken broth, or water
Salt to taste
Pepper, about a kazillion grinds
1 tbsp butter
1 tbsp olive oil
1 cup of 2% milk, optional
Cheddar cheese garnish, optional
Heat up the olive oil and butter in a soup pot on medium high heat, then add all the vegetables at once. Stirring frequently, saute the vegetables until they very slightly brown (about 10 minutes on my burner). Don’t let them burn. Add the stock (or water) and make sure nothing has stuck to the bottom of the pot. Bring the soup to a boil and then turn the heat down to a simmer. Cook until all the vegetables are soft and until the potatoes come apart easily.
Add salt and pepper to taste.
Recipe notes: With a delicate soup like this I would suggest the best choice for broth is vegetable or plain water. Chicken would be alright, but beef broth would have too deep and heavy a taste of its own and may overpower the light flavors of the soup. Always remember that a soup is highly personal and if you like it runnier than it turns out, add more liquid. If you like it thicker, like I do, let it cook down a little bit. There is no hard science to soup. A lot of it is by preference and by feel. I usually use more salt and pepper in this soup than my other soups. I would say I use between 1 1/2 tsp and 2 tsp salt and I probably do about 40 grinds of pepper. I use my immersion blender to blend it and don’t have to wait til it cools, but if you’re using a full size blender to puree the soup you’ll need to wait until it cools a bit or you might burn yourself.
To veganize this recipe all you need to do is use 2 tbsp of olive oil for the sauteing and don’t use the milk or add any cheese. I promise it’s a very good soup without these additions.
This soup is gluten free through no merit or planning on my part.