This Cream of Celery Root Soup tastes creamy and delicious, and it doesn’t contain cream or milk! I’m constantly on the lookout for ways to get more vegetables and broth into my diet So, this soup makes it easy. Plus, I love the taste of celery root—slightly sweet and milder than celery. I should mention they are also great in salads. Not only does this soup taste amazing—like a hug in a bowl, it’s easy to make with a short ingredient list.
Cream of Celery Root Soup
- 4 cups chicken bone broth
- 2 large celery roots peeled and chopped into 1/2 inch cubes
- 1/2 large yellow onion chopped
- 2 cloves garlic chopped
- 2 sprigs thyme (or 1/2 teaspoon dried)
- 2 tablespoons butter (optional)
- 1/2 cup white wine dry
- Combine chicken stock, celery root, onion, garlic and thyme in a large pot. Bring to a boil and then reduce heat to a simmer.
- Simmer uncovered for 20-25 minutes, until celery root is soft when pierced with a knife.
- Puree soup using an immersion blender (you could do this in a conventional blender but be careful not to burn yourself!). Note: if the stalks of your thyme sprigs are very tough, you might want to remove them before pureeing.
- Stir in butter and wine. Let simmer another 3-5 minutes.