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Celery Root Soup with Croutons
Celery Root Soup with Croutons
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Velvety celery root soup topped with crispy croutons and fragrant parsley.
Ingredients:
  • 1 pound celery root, peeled and quartered
  • 3 cups vegetable broth
  • 0.75 cup heavy cream
  • 1 pinch salt to taste
  • 1 pinch ground white pepper to taste
  • 1 pinch ground nutmeg
  • 1 tablespoon finely chopped fresh parsley leaves
  • 2 slices Italian bread, cubed
  • 1 tablespoon butter
Instructions:
  • Simmer celery root pieces in a pot of lightly salted water until soft, about 30 minutes. Drain.
  • Blend the celery root until velvety in a blender. Pour the puree into a pot, then add vegetable broth and bring to a boil. Simmer for 5 minutes over medium-high heat. Stir in the cream, heating without boiling. Season with salt, pepper, and nutmeg to finish.
  • In a skillet over medium heat, melt butter and toast bread cubes until dry and lightly browned, for 3 to 5 minutes.
  • Serve the soup in bowls, topping each with a sprinkle of chopped parsley and croutons for a delicious presentation.

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