Celery Root Soup with Croutons

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.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 202 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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