This soup I tell ya changed my entire outlook on pureed soups. I was never one to order pureed soup or even entertain the idea of making it. They sounded boring and to be frank like an appetizer, not a meal. I WAS WRONG!
At our local farm, I found a big beautiful celeriac root and decided I needed to try cooking with this ingredient. When I got home and dove into research mode. Come to find out 9 out of 10 people recommend celeriac soup. David Lebovitz being someone I admire and decided I should try it. Here is a link to his recipe. Celeriac Soup
You will need:
- 2 tablespoons butter or ghee
- 1 onion chopped
- sea salt
- 2 garlic cloves, peeled and thinly sliced
- one large celery root (about 3-pounds 1.5kg), peeled and cubed
- 4 cups (750ml) chicken stock ( you can use half water and half stock)
- 1 to 1 1/2 teaspoons freshly ground white pepper
- scant 1/8 teaspoon chile powder (I used Rancho Gordo)
I look for simple. I use my instant pot ALL the time, like daily. I placed my steaming basket in my instant pot and layered all the cubed up celeriac root into my instant pot. I put two cups of stock into the pot. I set my instant pot at pressure cook ( make sure to lock the seal on top) for 20 minutes. After I took out the steaming basket keeping the cooking liquid and celeriac in the cooking vessel. Add in all the other ingredients and pressure cook for 10 more minutes. I have a hand held emersion blender that I use to blend up all the ingredients. I highly recommend a hand held emersion blender $13.00-$30.00. Once blended it is done.