Name: Roasted Celeriac Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Celeriac (celery root), peeled and cubed - 2 pounds; Carrots, peeled and cubed - 2 medium; Onion, cut into 1-inch pieces - 1 medium; Garlic, peeled - 3 cloves; Herbes de Provence - 1 teaspoon; Salt - 1 teaspoon; Freshly ground black pepper - ¼ teaspoon; Chicken broth, divided - 5 cups; Olive oil - ¼ cup; Heavy cream - ⅓ cup; Truffle oil, or to taste - 6 teaspoons; Green onions, thinly sliced - 2

Ingredients for - Roasted Celeriac Soup

1. Celeriac (celery root), peeled and cubed 2 pounds

2. Carrots, peeled and cubed 2 medium

3. Onion, cut into 1-inch pieces 1 medium

4. Garlic, peeled 3 cloves

5. Herbes de Provence 1 teaspoon

6. Salt 1 teaspoon

7. Freshly ground black pepper ¼ teaspoon

8. Chicken broth, divided 5 cups

9. Olive oil ¼ cup

10. Heavy cream ⅓ cup

11. Truffle oil, or to taste 6 teaspoons

12. Green onions, thinly sliced 2

How to cook deliciously - Roasted Celeriac Soup

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Combine celeriac, carrots, onion, and garlic in a large bowl. Sprinkle with Herbes de Provence, salt, and pepper. Drizzle with olive oil and stir to combine evenly. Spread out vegetables on the prepared baking sheet.

3 . Stage

Roast vegetables in the preheated oven until cooked through, stirring every 19 to 15 minutes, about 40 minutes total.

4 . Stage

Place roasted vegetables into a high-powered blender. Add 4 cups chicken broth and blend on high speed until smooth, about 1 minute.

5 . Stage

Pour mixture into a large saucepan over medium heat. Add remaining chicken broth and heat, stirring, until warmed through. Stir in heavy cream. Ladle soup into bowls and garnish with a light drizzle of truffle oil and a sprinkling of green onions.