Celery Root Soup with Truffle Oil
This silky soup tastes creamy but is actually dairy-free: The starch in the root vegetables thickens the soup and imparts its dreamy texture. Serve with warm whole-grain bread to mop up every last drop of soup.
Ingredients
- 1 Tbs. extra-virgin olive oil
- 1 1/2 cups (7 1/2 oz./235 g) finely chopped yellow onion
- 1 parsnip, peeled and chopped into 1/2-inch (12-mm) pieces
- 1 celery stalk, thinly sliced
- 2 tsp. finely chopped garlic
- 3 cups (24 fl. oz./750 ml) vegetable broth
- 1 celery root, (about 14 oz./440 g), peeled and chopped into 1/2-inch (12-mm) pieces
- 1 large Yukon Gold potato, about 1/2 lb. (250 g), peeled and cut into 1/2-inch (12-mm) pieces
- 1 tsp. dried savory or thyme
- 1/4 tsp. ground nutmeg
- Sea salt and freshly ground pepper
- Truffle oil for drizzling (optional)
- 1 Tbs. finely chopped fresh chives (optional)
Directions
In a large soup pot, warm the olive oil over medium heat. Add the onion, parsnip and celery and sauté until the onion is translucent, 5 minutes. Add the garlic and cook until aromatic, 30 seconds.
Add the broth, celery root, potato, savory, and 2 cups (16 fl. oz./500 ml) water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer gently until the vegetables fall apart when pressed against the side of the pot, about 25 minutes.
Using an immersion blender, purée the soup until smooth, or blend it in batches in a blender with the lid slightly ajar to allow steam to escape. Pour the soup back into the pot and keep warm over low heat. Add the nutmeg and season to taste with salt and pepper. Divide among soup bowls and serve garnished with a drizzle of truffle oil and a sprinkle of chives, if using. Serves 4.
Adapted from Williams-Sonoma Weeknight Vegetarian, by Kristine Kidd (Weldon Owen 2014)