Makes 6 to 8 servings
Celery root (also known as celeriac) has a mild celery flavor that blends beautifully with garlic, thyme and potatoes. Accompanied by mixed salad greens and crusty bread, this soup also would be great for a weeknight supper. By making it a day or two ahead of time, the flavor will be even better.
• 2 to 3 tablespoons butter or oil
• 2 celery roots, peeled and diced
• 1 large Spanish onion, peeled and diced
• 4 baking potatoes, peeled and diced
• 5 garlic cloves, peeled and pressed
• 1 teaspoon fresh thyme leaves
• 2 quarts chicken stock
• 1 to 1½ cups heavy cream
• Salt and pepper
• Truffle oil (optional)
In a soup pot, heat butter or oil; sauté celery root, onion, potatoes and garlic for about 3 minutes. Add thyme and chicken stock. Bring to a boil, then simmer vegetables uncovered for 15 to 20 minutes, or until liquid has reduced by about one-third. Reduce heat to low then add cream; cook, stirring occasionally, for 5 to 10 minutes longer or until vegetables are tender. Use a blender to puree soup until smooth. Season with salt and pepper. Before serving, drizzle with truffle oil, if desired.
