Recipe for celery root soup – The Boston Globe

Celery root soup

Karoline Boehm Goodnick for The Boston Globe

Celery root soup

Serves 6

Gnarled and unusual looking, round white celery root, also called celeriac, turns from frog to prince in this soup. The skin of the knob comes off easily with a vegetable peeler, but it can have deep grooves that need cleaning out to get to the white flesh. Simmer celery root cubes with leeks and add a splash of vinegar to enliven the broth. Garnish with pomegranate seeds and chives to contrast with the creaminess and sweetness of the puree.

2 small celery roots (2 to 2½ pounds total)
2 tablespoons unsalted butter
2 medium leeks, halved, thinly sliced, and rinsed well
Salt and pepper, to taste
4 cups chicken stock
2 tablespoons white vinegar
1 cup water
1 bunch fresh chives, snipped with scissors
¼ cup fresh pomegranate seeds

1. Peel and clean the celery roots thoroughly to get rid of all gnarly roots and dark spots. Halve the rounds; scoop out and discard the soft center of each root. Cut the white flesh into 1-inch cubes.

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2. In a large flameproof casserole over medium heat, melt the butter. Add the leeks, salt, and pepper. Cook, stirring often, for 10 minutes or until they soften.

3. Add the celery root, chicken stock, and vinegar. Bring to a boil, lower the heat, and cover the pan. Simmer, stirring occasionally, for 40 minutes, or until the celery is tender.

4. In a blender, work the soup in batches and return it to the pan. Let the mixture return to a boil, stirring occasionally. Add the water gradually to thin out the soup to a desired thickness. Taste for seasoning and add more salt and pepper, if you like.

5. Ladle the soup into bowls and garnish with chives and pomegranate seeds.

Ingrid Lysgaard