Celeriac, often known as celery root, is a sometimes overlooked root vegetable used in this smooth and creamy soup. It tastes like celery but has the texture of a potato. The vegetables’ inherent sweetness comes out when they are roasted. To make a vegetarian substitution for chicken broth, use vegetable broth.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 2 pounds celeriac (celery root), peeled and cubed
- 2 medium carrots, peeled and cubed
- 1 medium onion, cut into 1-inch pieces
- 3 cloves garlic, peeled
- 1 teaspoon herbes de Provence
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 5 cups chicken broth, divided
- ¼ cup olive oil
- ⅓ cup heavy cream
- 6 teaspoons truffle oil, or to taste
- 2 green onions, thinly sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 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.
- Roast vegetables in the preheated oven until cooked through, stirring every 19 to 15 minutes, about 40 minutes total.
- Place roasted vegetables into a high-powered blender. Add 4 cups chicken broth and blend on high speed until smooth, about 1 minute.
- 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.
- For a thinner soup, use an extra cup of chicken broth.