This is one of my favorite soups to make in the winter. It is so simple yet elegant. I've served it on Thanksgiving, and to special company and it is always a hit. It comes from Ina Garten's cookbook Make it Ahead. It also freezes well but I usually just keep a big pot of it in the fridge that we eat throughout the week.
If you've never used celery root before it can look a little intimidating to work with but it's a piece of cake...
Cut off the top and bottom so you have a flat surface and rest the celery root on one of the ends. Then start trimming away the sides...
Keep trimming...
Until all the brown has been removed...
Everything gets chopped and goes in the pot to simmer on the stove. It won't look like much when it's done...
But after a turn in the blender it come out silky smooth and beautiful like this...
Ina calls for 2 Tablespoons of cream to be added at the end, however I've never added it as it seems unnecessary but feel free if you prefer!
It is truly delicious on its own but I've added two things recently that take it to another level. A drizzle of this new favorite olive oil from Katz, and a sprinkle of fennel pollen (seen below)...
I learned about Katz from Joshua McFadden's book (which I mentioned here as one of my very favorite cookbooks from last year). Their vinegars are stellar as well.
CAULIFLOWER & CELERY ROOT SOUP
By INA GARTEN
Serves 6
Ingredients
¼ cup good olive oil, plus extra for serving
2 cups yellow onions, chopped (2 onions)
2 cups (1-inch-diced) celery root
2 cups (1-inch-diced) fennel, cored and stalks removed
2 lb (1 medium) cauliflower, cored and cut into florets
2 cups good chicken stock
2 tsp kosher salt, plus more for seasoning
fennel pollen (optional but you really should seek it out)
Heat olive oil in a heavy-bottomed pot or Dutch oven. Add onions and sauté over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Stir in celery root and fennel and sauté for 5 minutes, stirring occasionally. Add cauliflower, chicken stock, and salt. Bring to a boil, lower heat, cover, and simmer for 25 to 30 minutes, until vegetables are very tender. Add 3 cups of water, bring to a boil, lower heat, and simmer uncovered for 20 minutes. Remove from heat.
Working in batches, puree soup in a blender, until very smooth. (Don’t fill blender more than half full or it will overflow!) Pour blended soup into a large saucepan and add 1 or 2 teaspoons of salt, depending on saltiness of the chicken stock. Reheat soup over medium-low heat. Ladle into soup bowls, drizzle with olive oil and sprinkle with Maldon Sea Salt and fennel pollen. Serve hot.
Make it ahead: Prepare soup and refrigerate for up to 1 week, or freeze for up to 3 months.
Print the recipe neatly here.