Roasted Celeriac Soup

This smooth and creamy soup uses the often forgotten about root veggie celeriac (celery root). It has the texture of a potato, but with a celery-like flavor. Roasting the veggies brings out their natural sweetness. Use vegetable broth instead of chicken, for a vegetarian alternative.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 265 Calories

Ingredients

• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅓ cup heavy cream
• ¼ cup olive oil
• 2 green onions, thinly sliced
• 3 cloves garlic, peeled
• 1 teaspoon herbes de Provence
• 5 cups chicken broth, divided
• 1 medium onion, cut into 1-inch pieces
• 2 pounds celeriac (celery root), peeled and cubed
• 2 medium carrots, peeled and cubed
• 6 teaspoons truffle oil, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Combine celeriac, carrots, onion, and garlic in a large bowl. Sprinkle with Herbes de Provence, salt, and pepper. Drizzle with olive oil and stir to combine evenly. Spread out vegetables on the prepared baking sheet.

Step 3

Roast vegetables in the preheated oven until cooked through, stirring every 19 to 15 minutes, about 40 minutes total.

Step 4

Place roasted vegetables into a high-powered blender. Add 4 cups chicken broth and blend on high speed until smooth, about 1 minute.

Step 5

Pour mixture into a large saucepan over medium heat. Add remaining chicken broth and heat, stirring, until warmed through. Stir in heavy cream. Ladle soup into bowls and garnish with a light drizzle of truffle oil and a sprinkling of green onions.