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When I get older, I want to resemble celeriac. I want to have a beautiful interior and a shell that is well used. It’s funny how the ugliest root vegetable harbors such beauty in its versatility and taste.

Celeriac can be boiled, baked, steamed, roasted, transformed into a delicious salad or a creamy yet light soup. Rev up your blenders and ease the spring chill with a bowl full of smooth Celeriac Soup

Celeriac Soup

Celeriac Soup

  • 1 large celeriac root, peeled and cubed
  • 3 large celery sticks, peeled and thinly sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 T olive oil
  • 5 c soup stock
  • 1/2 t sea salt
  • freshly ground black pepper to taste
  • 1/3 c crumbled feta as garnish (optional)
  • 1/4 c finely chopped dill as garnish (optional)

In a large pot, heat olive oil over medium heat and sauté onion and garlic for 2 minutes, stirring. Add celery and cook covered over medium heat for 3 minutes. Add stock and celeriac, bring to a boil, then simmer for 15 minutes. Purée until creamy smooth and adjust seasoning. Garnish with feta and dill. Serves 6-8.

Celeriac Soup Print Ready Recipe

Celeriac SoupFinal notes:

  • Perhaps you are wondering about the orchids gracing the bowl of Celeriac Soup? They belong to a single plant that bloomed after a long hiatus. Here’s to patience and the good things that come to those who wait.
  • Here’s some interesting information about celeriac.
  • Here are a few more flower photos to brighten your day: