No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Celery Root Soup

Creamy, starchy, salty, crunchy, cheesy -- here's plenty of proof that plain white can be every bit as thrilling to the taste buds as it is to the eyes.

  • servings: 24

advertisement

advertisement

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup finely chopped onion (about 1/2 onion)
  • 1/4 cup white wine
  • 1 1/2 pounds celery root, peeled and cut into 1-inch chunks (about 5 cups)
  • 6 sprigs thyme
  • 2 cups homemade or low-sodium chicken broth
  • 1 cup water
  • 1 cup cream
  • Salt and freshly ground white pepper
  • 1/2 cup creme fraiche, for garnishing

Cook's Note

To serve soup as an hors d'oeuvre, spoon 1/4-cup servings into small glasses or cups for guests to drink.

Directions

  1. Step 1

    Melt butter in a medium pan over medium heat. Add onions; cook, stirring, until soft but not browned, about 6 minutes. Add wine; simmer until reduced by half, about 2 minutes. Add celery root, thyme sprigs, broth, and water; bring to a simmer. Cook, uncovered, until celery root is soft, about 20 minutes.

  2. Step 2

    Remove from heat, and discard thyme sprigs. Transfer to a food processor; puree until smooth. Return soup to pan; stir in cream. Place over medium heat until heated through. Season with salt and white pepper. Reduce heat; keep warm until serving.

  3. Step 3

    To serve, spoon into 4-ounce cups; top each with a small dollop, about 1 teaspoon, of creme fraiche.

Source
Martha Stewart Weddings, Winter 2010

advertisement

advertisement