Recipe: Celeriac soup

If you’ve ever spotted a knobby, tan root labeled celeriac and wondered what on earth to do with it, you’re not alone. Many folks aren’t familiar with celeriac, but once you get to know it, it’s easy to love.

Celeriac, also called celery root, is the root of a variety of celery grown specifically for its bulb. While it doesn’t look like much on the outside, inside it’s creamy, fragrant, and full of flavor. It’s sort of like a potato, with a subtle, nutty sweetness. It’s especially delicious in simple, cozy dishes like soup.

We’re excited to share that we grow celeriac on our own farm. It’s a wonderful cold-season crop, offering nourishment and comfort when warm meals matter most.

Ingredients:

1 large celeriac, peeled and cut into chunks

1 onion, chopped

2 cloves garlic, minced

2 tbsp butter or oil

4 cups vegetable or chicken broth

1 cup cream (or milk if you prefer)

Thyme

Salt and pepper, to taste

Instructions

In a large pot, melt the butter or warm the oil over medium heat. Add the onion and cook until soft and fragrant. Stir in the garlic and cook briefly.

Add the celeriac and broth. Bring to a simmer and cook until the celeriac is very tender, about 20 minutes.

Blend until smooth using an immersion blender (or cool and carefully transfer to a blender).

Return to pot, then stir in milk or cream and season with salt, pepper, and thyme. Warm gently and adjust seasoning to taste.