Velda’s Celery Root Soup

One of the few good things that came from my recent work trips to Chicago was a discovery of what has become my favorite, favorite soup.  Wikipedia tells me that the common name is incorrect:  Celery Root Soup is properly called Celeriac Soup.

Come to find out, the main ingredient isn’t really celery, it’s a cousin of celery called celeriac.  It’s commonly grown in Europe and Africa … and you should find some at your well-stocked local grocery.

I asked Velda to re-create what I found at the South Water Kitchen in Chicago, and she’s improved upon my memory.  This is a wonderful soup.

Velda commented that the immersion blender that she bought when she began making  this soup was the best kitchen tool she’s purchased.  And, BELIEVE ME, her cupboards are stuffed with kitchen gadgets.  If she says her immersion blender is a good tool, I’d pay attention.

Ingredients

• 1 large celery root, peeled & cut into 1″ cubes
• 2 shallots, minced
• 2 cloves of garlic, minced
• 1/2 of an onion, minced
• 1 cup celery, diced
• 1 T olive oil
• 3 cups of vegetable or chicken broth
• 1 cup whole milk
• 1/2 t Thyme
• 1 t salt to taste
• 1/2 t fresh ground pepper
• 1/2 cup sherry or Madeira
• optional: 1/4 cup heavy cream
• Olive oil, truffle oil, grated Parmesan and Durkee french fried onions

Directions

Saute onion, shallot and garlic over medium heat in olive oil until soft but not brown.  Add celery root and celery.  Add 1/2 cup sherry or Madeira.  Cover with broth, simmer 20 minutes until tender.

Add thyme, salt & pepper to taste. Puree using a stick blender or food processor.  Add milk, cream and butter.  Continue to puree until smooth. Add more milk to get to desired consistency.

Top with drizzled olive oil, a few drops of truffle oil, grated Parmesan and Durkee french fried onions.