Celery Root Soup with Shaved White Truffles

CELERY ROOT IS NOT much for the eyes. It looks a little like some intergalactic critter from the cantina scene in Star Wars. But once you slice off the exterior you’re left with a pearly white block of goodness.
 

Celery root marries nicely with other roots and gourds. You’ll often see it paired in soup with parsnip or butternut squash. Recently I combined it with leftover roasted acorn squash along with yellow curry powder, fresh ginger, and garam masala, then served it with sour cream and cilantro. My favorite way to use celery root is solo. A celery root soup is about the easiest soup you can make and the payoff is well beyond the ease of preparation. The flavor is jaunty and rich enough to stand up to a healthy shaving of truffles, which happens to be a great combo.

2 tbsp butter
2 tbsp olive oil
1/2 large yellow onion, chopped
2 – 3 cloves garlic, chopped
1 large celery root, peeled and chopped into 1/2-inch cubes
salt and white pepper, to taste
4 cups vegetable or chicken stock
2 cups water
white truffles, shaved at table (optional)

Saute onion in butter and olive oil over medium heat until softened. Add garlic and cook another minute or two before adding celery root. Cook together, stirring occasionally, a few minutes. Season with salt and white pepper. Add stock and water. Simmer until celery root is soft and ready for blending, at least half an hour. Use immersion blender or food processor to blend thoroughly. Soup should be velvety smooth. Serve hot with shaved truffles on top if you got ’em.

3 thoughts on “Celery Root Soup with Shaved White Truffles

  1. Andrea

    Hi Langdon,
    I just found your blog, and it’s fantastic. Especially the recipes! I just started a blog about plant chemistry, and wild food/foraging is one of my main interests. Can’t wait to come back for more ideas!

    Reply
  2. bob

    Hi Langdon,

    Also just found your blog and look forward to using some of your recipes. Am living in China, down south in clear sky Yunnan where there is plenty of good local produce. Your term 21st century forager is great. Here there is much to forage, mainly in the pine forests where there are mushrooms galore. Will make your site a daily visit

    Reply
  3. Langdon Cook

    Andrea – Welcome! I hope you find inspiration here for your work and pleasure.

    Bob – I’ve read a lot about Yunnan via David Arora’s mushroom adventures there. It sounds like a beautiful and bountiful place. Welcome to foraging in the new, global millennium.

    Reply

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