Celeriac makes a rich and delicious soup, perfect for a cold, rainy day.
Yield: 6-8 servings
Time: 45 minutes
Tools
- soup pot with lid
- wooden spoon
- immersion blender, food processor, or potato masher
Ingredients
- 5 c soy milk*
- 1½ pounds celeriac, peeled** and chopped
- 6 cloves garlic, peeled and chopped or pressed
- 2 t dried thyme or 2 T fresh thyme
- 1 bay leaf
- 1 t salt
- ½ t pepper
Directions
Combine milk, celeriac, garlic, dried thyme,*** bay leaf, salt, and pepper in the pot and bring to a boil. Immediately reduce to simmer, partly cover, and let cook, stirring frequently, for about 20 minutes, until celeriac is tender.
Remove from heat, remove the bay leaf, and let the soup cool for 10 minutes (so you don’t burn yourself on the next step).
Blend or mash to your desired consistency. Photo shows soup blended for a minute with an immersion blender, so there are still some small chunks of celeriac.
Reheat and serve hot.
Notes
* Or another non-dairy milk – but not cashew milk, which thickens too much when heated. For a thinner, less rich soup, replace some or all of the milk with vegetable stock.
** See How to peel and store celeriac.
*** If using fresh thyme, add it at the end.
The earthiness of celeriac soup is set off perfectly by the sweetness of pumpkin cornbread.
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