Celeriac Soup

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.

NO Cream or milk and you will swear there was! This is such a rich and filling soup! I did guild the lily and added sour cream and alder smoked sea salt.

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