This is a wonderfully creamy soup that has no cream in it. The Hungarians know only celery root, they really don’t eat the stalks like we do (the stalks are an amazing snack, I ALWAYS keep some washed in a sealed container in the fridge for snacking. I once read that it takes more calories to eat one that the calories in the stalk!). I do add a bit of Olive Oil (EVOO) to the soup and I used butter to toast the croutons, but there is no other fat in this dish.
It’s creamy and rich without a drop of cream!
Celeriac Velouté
Serves 4 (one cup portions)
Ingredients:
- 1 celery root, cleaned, peeled and cut into relatively equal cubes.
- 1/2 a large sweet onion, cut into quarters
- 1 small head of garlic, bottom chopped off and excess skin removed.
- 3 tbsp EVOO
- Vegetable stock
- Salt
- Non-stick cooking spray
- Left over onion confit focaccia cut into diamond shapes
- 1 tbsp butter
- sea salt
Directions:
- Spray a large cookie sheet with non-stick spray and distribute the onion and celeriac cubes evenly. Roast in a pre-heated oven set at 350°F until soft.
- Add the EVOO to a small ramekin and place the garlic cut side down. Salt with sea salt. Cover with aluminum foil and bake with the rest of the vegetables until soft.
- In a large pyrex bowl, add the cooked vegetables with the olive oil from the roasted garlic, and squeeze the roasted garlic into the same bowl. Add vegetable stock and purée with your immersion blender until very smooth. Press through a fine sieve to make sure your soup is very creamy.
- Melt the butter in a small frying pan and toast the focaccia so that it is crispy on all sides.
- Reheat the soup to serve; pour into your rimmed soup bowls, garnish with the focaccia toasts and enjoy.
Kitcheninspirations 