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    Home / Soups

    Celeriac Soup with Truffle Oil

    Published Feb 19, 2011

    Jump to Recipe Print Recipe

    bowl of celeriac soup with truffle oil
    Winter doesn't bring the shining stars of the produce world that spring, summer and fall do. No asparagus. No strawberries. No heirloom tomatoes. Not a whole lot of anything, really. Just a bunch of boring old root vegetables.

    celeriac being peeled
    Luckily, when the weather turns cold and grey, root vegetables start to sound more appealing, as does standing over a warm stove coaxing them into a crispy saute or satiny soup. Unfortunately, when we get our obligatory mid-winter California heatwave, the one that tricks us into thinking, winter is over! wow, that was fast!, the produce availability does not magically change accordingly, and I find myself wondering what to eat. Salad again? An orange? I've had a celery root from our box sitting in the fridge for the past two weeks, but couldn't bring myself to do anything with it, as the weather has been downright summery.

    vegetables being chopped
    Yes, I am aware that anyone not living in California currently wants to punch me in the head.

    But before you do, know that as of this week, we spoilt Californians are back to our regularly-scheduled winter, and that today I slogged home from work in freezing (ok, 50º) rain and wind, feeling pretty sorry for myself. But the thought of a bowl of warm soup awaiting me for supper made everything better.

    chopped vegetables in a pot
    As did the thought of our newest and orangest family member, and the way he would probably curl up on my laptop to 'help' me write this post.

    cat
    I had never tasted celery root before I signed up for a CSA several years ago. They aren't exactly attractive-looking, and the name doesn't do anything for their reputation. But cook them up with lots of butter, sweet leeks and potatoes, and their earthy, clean flavor reminiscent of truffles comes forward in a silky nappe of a soup. If the thought of eating beige root soup makes you feel deprived, just drizzle some truffle oil and a scatter of celery leaves over the top, and I reckon you will change your mind. This soup is nothing short of luxurious, and I wouldn't hesitate to serve it to a discerning guest. I got a small bottle of white truffle oil at Rainbow a few years ago for less than $10, and it has proved a useful topping for tarts, soups and roasted vegetables, adding a tantalizing burst of umami to any dish.

    truffle oil being poured into celriac soup
    Sometimes when I'm feeling particularly homesteader-ish, I save vegetable trimmings in a large, ziploc baggie in the freezer to make into soup stock later on. Good candidates for this are neutral-tasting vegetables: potato, carrot, onion and parsnip peels and trimmings, celery trimmings and leaves, several parsley stems, and leek leaves and roots. Make sure your veg is clean, and not older than you would want to eat (i.e. browning or rotting). When you get a good bag full, put everything in a stock pot with water to cover, add a bay leaf or two, some thyme sprigs if you got 'em, and 10 or so peppercorns. Cover and bring to a boil, then simmer 20 minutes. Strain, and you've got yourself some stock. If you don't want to use it all, stick it in the freezer for a rainy day, when you want to make soup but don't want to get out of your jammies.

    top down shot of celriac soup in bowls

    For more root vegetable recipes:

    • Potato, Spring Onion and Turnip Potage
    • Spiced Sweet Potato Oven Fries
    • Oven-Roasted Potatoes and Parsnips
    • Cioppino with Fennel and Saffron {A Collaboration}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this celeriac soup recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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    Creamy Celeriac Soup with Truffle Oil

    Print Recipe Pin Recipe
    This comforting soup is full of aromatic flavors.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total: 50 minutes
    Servings: 6 servings.

    Ingredients

    • 3 tablespoons unsalted butter
    • 3 medium leeks (white, light and bright green parts), halved lengthwise, then sliced crosswise 1/4" thick, washed (see note above)
    • 12 ounces yellow potatoes (such as Yukon Gold or Yellow Finn, about 3 lemon-sized potatoes), peeled, in 3/4" chunks
    • 1 pound celery root (1 large), peeled, in 3/4" chunks
    • 6 cups salt-free vegetable stock (preferably homemade, see note above)
    • 1 bay leaf
    • 1 teaspoon salt
    • 1/4 - 1/2 cup half and half (or milk or heavy cream)
    • truffle oil (or walnut, porcini, or super-good olive oil), for drizzling
    • celery leaves, torn (or chervil, parsley or chives), for sprinkling

    Instructions

    • Melt the butter in a large soup pot or dutch oven. Add the leeks and saute while you prepare the potatoes and celery root. Add the vegetables to the leeks as you work, then give everything a turn to coat it in the butter, and add the stock, bay leaf and salt. Partially cover the pot and bring to a boil, then reduce the heat to maintain a simmer.
    • Cook for 20 - 30 minutes, until the potato and celery root are soft. Puree the soup smooth with an immersion blender if you've got one, or in a blender, carefully, in batches (don't fill the blender more than halfway full, and hold the lid closed with a thick towel, or cool the soup to room temp first). Add enough half and half to thin the soup to your liking.
    • Serve the soup hot, with a drizzle of truffle oil and a sprinkle of celery leaves. The soup keeps well in the fridge for up to several days.

    Notes

    You can make a quick stock with the trimmings of the leeks, celery root and potatoes, and 8 cups of water. Throw in a carrot and an onion, in large chunks, if you like, for a bit more flavor. Or use a good quality, prepared vegetable or chicken stock. If you use stock or bouillon with salt, omit the salt in the recipe and add some at the end to taste, instead.
    To easily wash leeks, cut them as directed below, then place them in a large bowl and fill with cool water. Swish the leeks around to loosen the slices, then let sit for a few minutes. Any sand or silt will settle to the bottom. Lift the leeks out with your fingers, shaking off excess water before adding them to the pot.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 166kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 18mgSodium: 722mgPotassium: 554mgFiber: 3gSugar: 4gVitamin A: 1455IUVitamin C: 17.8mgCalcium: 88mgIron: 3.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Creamy Celeriac Soup with Truffle Oil

    Makes 6 servings

    You can make a quick stock with the trimmings of the leeks, celery root and potatoes, and 8 cups of water. Throw in a carrot and an onion, in large chunks, if you like, for a bit more flavor. Or use a good quality, prepared vegetable or chicken stock. If you use stock or bouillon with salt, omit the salt in the recipe and add some at the end to taste, instead.

    To easily wash leeks, cut them as directed below, then place them in a large bowl and fill with cool water. Swish the leeks around to loosen the slices, then let sit for a few minutes. Any sand or silt will settle to the bottom. Lift the leeks out with your fingers, shaking off excess water before adding them to the pot.

    3 tablespoons unsalted butter
    3 medium leeks (white, light and bright green parts), halved lengthwise, then sliced crosswise 1/4" thick, washed (see note above)
    12 ounces yellow potatoes (such as Yukon Gold or Yellow Finn, about 3 lemon-sized potatoes), peeled, in 3/4" chunks
    1 pound celery root (1 large), peeled, in 3/4" chunks
    6 cups salt-free vegetable stock (preferably homemade, see note above)
    1 bay leaf
    1 teaspoon salt
    1/4 - 1/2 cup half and half (or milk or heavy cream)
    truffle oil (or walnut, porcini, or super-good olive oil), for drizzling
    celery leaves, torn (or chervil, parsley or chives), for sprinkling

    Melt the butter in a large soup pot or dutch oven. Add the leeks and saute while you prepare the potatoes and celery root. Add the vegetables to the leeks as you work, then give everything a turn to coat it in the butter, and add the stock, bay leaf and salt. Partially cover the pot and bring to a boil, then reduce the heat to maintain a simmer.

    Cook for 20 - 30 minutes, until the potato and celery root are soft. Puree the soup smooth with an immersion blender if you've got one, or in a blender, carefully, in batches (don't fill the blender more than halfway full, and hold the lid closed with a thick towel, or cool the soup to room temp first). Add enough half and half to thin the soup to your liking.

    Serve the soup hot, with a drizzle of truffle oil and a sprinkle of celery leaves. The soup keeps well in the fridge for up to several days.

    bowl of celeriac soup

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    Reader Interactions

    Comments

    1. Jessa says

      February 20, 2011 at 4:16 pm

      I love celery root, but had never thought to put it into a potato-leek soup! Delicious!

      R made some pretty fabulous split pea soup yesterday, and though it seems the sun has once again graced us with its presence, I plan on having a big bowl of it when I get home.

      Reply

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