Celery Root Soup

  • serves 6
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

61 Ratings
Directions for: Celery Root Soup


½ sticks (1/4 cup or 4 tablespoons) of butter

1 onion, peeled and chopped

2 celery root, peeled and chopped into small pieces

1 ½ L chicken or vegetable broth

1 tsp dried thyme or fresh thyme

Salt and pepper to taste


1. In a 4-quart saucepan, sauté the onion in the butter until it just begins to caramelize. Add the celery root, chicken broth, thyme, salt and pepper and bring to a simmer. Cook until the celery root is tender, about twenty minutes. Smoothly puree the soup with an immersion blender, a counter-top blender or a food processor.

See more: Soup, Eggs/Dairy, Herbs, Saute, Vegetables, North American, Winter


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