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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.