Celeriac may not win any vegetable beauty contests but it sure made a darn good soup.
We found this recipe on Serious Eats but it originally came from River Cottage. It is quite similar to a potato leek soup but a little lighter with just a slight celery flavor. We both really liked this soup quite a bit but our opinions varied when it came to toppings. We made some crispy bacon as a topping as suggested on Serious Eats. I liked the flavor of the bacon with the soup & felt it added a nice depth. Matt, on the other hand, had a second bowl without the bacon & said he liked it better that way (he added just a dab of butter to the top). Another good option for a topping would be seasoned croutons in my opinion.
(we've changed some of the quantities in this recipe)
2 1/2 T butter
1 celeriac (about 1.5 lbs before trimming & peeling), peeled & chopped
3 leeks, white & light green parts sliced
1 small potato, peeled & chopped
2 cloves garlic, peeled & chopped
1 medium onion, peeled & chopped
2 1/4 c chicken or vegetable broth
1/4 c heavy cream
salt & pepper
4 slices bacon, cut into 1/2-inch strips & cooked until crispy
In a large soup pot melt the butter over medium heat. Add the celeriac, leeks, potato, garlic & onion. Salt & butter & let cook for about 10 minutes, stirring occasionally, until beginning to soften. Add the broth & bring to a boil. Cover & reduce the heat to low. Let the soup simmer for 20 -25 minutes until the vegetables are tender. Use a blender or immersion blender to purée the soup until smooth. Stir in the cream. Salt & pepper to taste (we found it needed quite a bit of soup). Ladle into bowls & top with bacon.