Executive Chef Christian Chiron shares his recipe for this delicious soup (Photo by Jeyhoun Allebaugh/UNC-Chapel Hill).
Carolina Dining Services Executive Chef Christian Chiron is originally from the Loire Valley region of France, and celeriac soup is a favorite recipe that reminds him of his parents’ bountiful garden. Celeriac, or celery root, is a vegetable that Chiron describes as underutilized. It can be found at Whole Foods, Fresh Market or at local farmers’ markets. Celeriac soup is a comforting and filling dish that is also low carb.
“Celeriac is this funny looking root vegetable, maybe not very attractive, but the final product is terrific,” he said.
CELERIAC SOUP
Prep Time: 15 mins.
Cook Time: 45 mins.
Servings: 4 people
Ingredients
- 60g / 4 tbsp butter, unsalted or olive oil
- 2 garlic cloves finely chopped
- 1 yellow onion, diced
- 800g / 1.6 lb (peeled weight) celeriac, cut into 2cm / ⅘” cubes
- 200g / 7oz potato, peeled, cut into 2cm / ⅘” cubes
- 1.5 liters / quarts (6 cups) water or vegetable stock
- 1 1/2 tsp salt
- 1 cup heavy cream
- 1/2 tsp black peppercorn
Garnish/Toppings
- Croutons or a loaf of bread to dunk
- Olive oil, for drizzling
- 1 tbsp chives, finely chopped (sub parsley or chervil)
Instructions
- Cook onion: Melt butter in large pot over medium-low heat. Add onion and garlic. Cook for 10 minutes until onion is soft but not golden. Don’t rush this part – this creates an important flavor base.
- Cook celeriac and potato: Add celeriac and potato. Cook for 10 minutes, stirring regularly, until the outside of the celeriac and potato starts to soften. Be careful to not color the celeriac.
- Simmer 25 minutes: Add salt, pepper, and water/stock. Bring to a boil, then turn down to a simmer. Simmer for 25 minutes (no lid) until celeriac is very soft.
- Cream: Add cream, simmer for another 3 minutes.
- Puree: Puree until fully smooth using your method of choice: Stick blender (~ 3 mins), or cool slightly and puree in a blender in batches.
- Adjust seasoning: Adjust salt and pepper to taste.
- Serving: Ladle into bowls. Sprinkle with croutons and chives; drizzle with olive oil. Serve with crusty bread for dunking!
