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
- Yield: Makes 6 cups
Source: Martha Stewart Weddings, Winter 2010
- 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
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.
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.
To serve, spoon into 4-ounce cups; top each with a small dollop, about 1 teaspoon, of creme fraiche.
To serve soup as an hors d'oeuvre, spoon 1/4-cup servings into small glasses or cups for guests to drink.