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Roasted Celeriac Soup
Roasted Celeriac Soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
"Caramelized celeriac soup, velvety and veggie-packed."
Ingredients:
  • 2 pounds celeriac (celery root), peeled and cubed
  • 2 medium carrots, peeled and cubed
  • 1 medium onion, cut into 1-inch pieces
  • 3 cloves garlic, peeled
  • 1 teaspoon herbes de Provence
  • 1 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 5 cups chicken broth, divided
  • 0.33 cup heavy cream
  • 6 teaspoons truffle oil, or to taste
  • 2 green onions, thinly sliced
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and set up a baking sheet with parchment paper.
  • In a large bowl, mix celeriac, carrots, onion, and garlic. Season with Herbes de Provence, salt, and pepper. Drizzle with olive oil and toss to coat evenly. Spread vegetables on the baking sheet.
  • Roast vegetables in the preheated oven, stirring occasionally, until tender, about 40 minutes.
  • Transfer the roasted vegetables into a high-powered blender with 4 cups of chicken broth. Blend on high speed for about 1 minute until smooth.
  • Transfer the mixture to a large saucepan on medium heat. Pour in the remaining chicken broth and heat while stirring until warm. Add heavy cream, then serve the soup in bowls with a delicate drizzle of truffle oil and a sprinkle of green onions on top.

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