Unlike its cousin, the common celery, celeriac (also known as celery root or knob celery) is grown for its roots rather than its stalks and leaves. As ugly as the root may look, it offers a white flesh that, when cooked, becomes incredibly tender.
Today’s simple soup highlights the celeriac’s exquisite flavor and silky-smooth texture. Garnished with a drizzle of lemon-infused oil and crispy lemon zest, this is a delicately flavored, low-calorie soup that’s hard to resist!
Celeriac is also delicious raw. Try this crunchy and refreshing salad: Celeriac and apple salad with watercress and Meyer lemon-shallot vinaigrette.
Food & wine pairing: California Chardonnay with celeriac soup
A not-too-acidic, medium to full-bodied white wine with mellow citrus notes is best for this soup. Try a white blend from southern Rhône (typically blends of Clairette, Grenache Blanc, Viognier, Marsanne and Roussanne) or a Chardonnay from California.
Celeriac soup with crispy lemon zest and lemon-infused oil
serves 4
active time: 30 min
For the soup
- 3 tablespoons extra virgin olive oil
- 4 shallots – skinned, quartered and finely sliced
- 2 large garlic cloves – skinned and finely chopped
- 1/2 cup dry white wine
- 8 oz (225 g) white potato (1 medium) – peeled and cut in 1″ cubes
- 1 1/2 lbs (680 g) celeriac (2 medium) – peeled and cut in 1″ cubes
- 3 1/2 to 4 cups spring water
- 2 cups vegetable stock
- 1 1/4 teaspoons sea salt or to taste
- freshly ground black pepper to taste
For the crispy lemon zest
- 2 tablespoons olive oil
- 2 lemons peeled with a vegetable hand-peeler – zest cut in 1/16″ julienne slices
- lemon-infused oil as garnish
- Step 1: Heat a medium heavy-bottomed soup pot at medium-high heat. Add the olive oil and shallots. Stir well and sauté for 2 minutes, until shallots have softened. Add the garlic and wine. Stir and continue to sauté for 2 to 3 minutes, until the wine has almost completely evaporated and reduced to a syrupy sauce. Add the potato and celeriac cubes, 3 1/2 cups of water, vegetable stock, salt and pepper to taste. Bring to a boil. Once the soup is boiling, reduce heat to medium to medium-low, cover the pot and simmer for 25 to 30 minutes until the celeriac is very tender.
- Step 2: For the crispy lemon zest – Heat a small frying pan to medium-high heat. Add the olive oil and julienned lemon zest. Sauté for 2 to 3 minutes until zest is crispy and golden-brown, tossing constantly. Drain on paper towel and set aside until ready to use.
- Step 3: Purée the soup with a stick blender or food processor until very smooth, 2 to 3 minutes. Thin with the balance of the spring water to the desired consistency. Adjust the seasoning if needed and remove from heat. Ladle the soup in bowls. Garnish with a spoonful of lemon-infused oil and a few crispy lemon zest and serve immediately.
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Hello! This is my first visit to your most gorgeous and informative blog, but it will not be my last. This recipe looks so fabulous (the photo is exquisite) and when I clicked on the link to the vegetable stock I began to hang my head in shame. I too have begun to rely on those easy boxes of stock and reading your post made me realize what a bad and wasteful habit that is. Of course we all have veggie scraps and really, how much effort does it take to make a big pot of stock once a month, especially relative to the flavorful payoff. I am going to be making some vegetable stock this week and am off to purchase some celeric root. Thank you!
Jill, Thank you for your thoughtful comment. It’s funny how easy it is to forget to make simple things, like your own stock. I am so glad this recipe inspired you to make your own again – I know you won’t regret it. Thank you for stopping by and happy stock making!
will be trying this soon!!
Low in calories, just what I need! Looks yummy!
Hello! Terrific post!
I would like to link to it on Zenspotting. Would that be okay?
http://www.zencancook.com/zenspotting/
Hi Justin, yes, it would be okay for you to link this post to your lovely photo site! I’ll register and submit photos in the future. Thank you…
Hi Viviane – the soup sounds fabulous. The crispy lemon zest is brilliant!
LL
This one sounds like a winner, Viviane! I have a soft spot for celeriac… I think it’s because it’s such an under-appreciated vegetable, since people tend to be scared by how gnarled and dirty it looks. Love the idea of pairing it with crispy lemon zest… it sounds so fresh and lively!
This looks creamy and delicious! I have never had celeriac in soup but this soup ha got me interested!!!
I love celeriac, and this soup looks wonderful – creamy and smooth and perfectly flavorful. My wife was completely creeped out the first time she saw me buy celery root, haha!
Kiri! That’s funny… I always get funny looks at the check out counter when I buy celeriac too… They think of me as the crazy lady who’s always buying weird looking veggies!
The lemon zest is so creative.
Gorgeous pics and I have to say that this looks and sounds amazing. I’m a huge fan of zests so I can’t wait to try this one! Thanks for posting it.
Thank you Margo! Let me know how it turns out…
I adore celeriac and craving this soup now! Lovely Viviane!
Boy you are on a celeriac kick lol. Not a bad thing since it is so good. I have heard of celeriac soup but never tried some. Looks delish.
Evelyne! I promise not to publish anymore celeriac recipes for a while 🙂