Celery Root Soup
Serves 6 – 8
1 large or 2 small celery roots, peeled and diced large (see note)
2 large baking potatoes, peeled and diced large
4 tablespoons butter
2 large onions, coarsely chopped
1 bunch scallions, white and light green parts coarsely chopped, and dark green parts reserved
4 cloves garlic, minced
6 cups vegetable stock
2 tablespoons lemon juice
1/2 teaspoon celery seed
1/4 teaspoon ground nutmeg
1-1/2 cups milk
1 cup heavy cream
Salt and freshly-ground pepper
Melt the butter in a large soup pot. Add the onions and the white and light green parts of the scallions along with some salt and pepper and sauté until softened but not browned, about 10 minutes. Add the garlic and cook for another minute, and stir in the stock and lemon juice. Then add the diced celery root and potato and the nutmeg and celery seed. Bring to a boil, then lower to a simmer. Cover the pot and simmer for 40 minutes. Everything should be nice and soft.
Using an immersion blender, blend up the soup until it’s just barely not chunky anymore, but not smooth either. Stir in the milk and cream, and heat through. Season with salt and pepper. Chop as many of the scallion greens up as you’d like and add them to the soup and cook for a couple of minutes to soften them. Serve the soup hot.
A note about peeling celery root — you’ll need a big, sharp knife. Cut off the peel removing as little of the white core as you can. Then cut the celery root into quarters. Many of them are hollow and have a little peel on the inside as well. You’ll want to get off as much of that as you can.