Creamy Celeriac Soup
Celeriac is a farmers market gem that often gets overlooked, but when blended into a soup, it becomes silky & creamy. It tastes like potato soup, only much lighter. Perfect for cozy, seasonal meals!
Servings: 4 servings
Equipment
- 1 immersion blender or regular blender
Ingredients
- 1 Tbsp olive oil
- 1 leek (white and green parts only) chopped
- 3 garlic cloves minced
- 1 small russet potato peeled and cubed
- 1 Tbsp Italian seasoning
- 1 Tbsp salt + more to taste
- 1 tsp white pepper + more to taste
- 4 cups vegetable broth
- 1/4 cup half & half
Instructions
- In a dutch oven or large pot, heat the olive oil over medium heat. Add the chopped leek and celeriac and a sprinkle of salt, and sauté for 4-5 minutes, or until the leeks become soft. Add the garlic and potato, mixing until combined and the garlic becomes fragrant.
- Add in the Italian seasoning, salt, and white pepper.
- Pour in the vegetable broth, making sure the vegetables are mostly submerged. Bring to a boil, reduce the heat, cover and let simmer for 20 minutes, or until the celeriac and potato are tender.
- Using an immersion blender or regular blender, blend the soup until it's smooth and creamy.
- Stir in the half & half. Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and top with pancetta, green onions, and fresh black pepper!