Celery Root Soup with Croutons recipe

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Ingredients

1 pound celery root, peeled and quartered
3 cups vegetable broth
¾ cup heavy cream
1 pinch salt to taste
1 pinch ground white pepper to taste
1 pinch ground nutmeg
1 tablespoon finely chopped fresh parsley leaves
2 slices Italian bread, cubed
1 tablespoon butter

Nutrition Info

202.4 calories
carbohydrate: 20.2 g
cholesterol: 38.3 mg
fat: 12.3 g
fiber: 3.2 g
protein: 3.9 g
saturatedFat: 7.2 g
servingSize: -
sodium: 585.1 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.

  2. Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.

  3. Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.

  4. Ladle soup into bowls and garnish with chopped parsley and croutons.

Recipe Yield

4 servings

Recipe Note

Celery soup is one of my favorite soups. This version is very thick;if you like a thinner soup, you can add some milk in the end.

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