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Celery Root 'Canned' Soup

Celery Root 'Canned' Soup


  • 4 tablespoons unsalted butter
  • 2 large leeks, white and light green parts only, thinly sliced and rinsed
  • 1 medium celery root, peeled and cut into 1/2 inch pieces
  • 1 yellow onion, chopped
  • Kosher salt
  • Freshly ground white pepper
  • 4 cups low sodium chicken stock
  • 4 cups heavy cream
  • 1 tablespoon fresh thyme leaves
  • Croutons (optional)
  • Fresh lump crabmeat (optional)
  • Lime juice (optional)
  • Crumbled salt-and-vinegar potato chips (optional)


  1. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the leeks, celery root and onion, season with salt and pepper, and cook until softened about 10 minutes. Add the stock, cream and thyme and bring to a simmer. Reduce the heat to medium low and cook until celery root is very soft, about 20 minutes.
  2. Working in small batches, puree the soup in a blender, then pour through a fine mesh strainer into a clean large saucepan and reheat it gently. Taste and adjust the salt and pepper. Whisk in the remaining 2 tablespoons butter until melted. Ladle the soup into clean soup cans and top with one of the garnishes, if using.


  • Recipe courtesy of Richard Blais


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