Comforting soup made from celery root, applesauce, and leek confit, topped with gorgonzola crumbles.
Celeriac, or celery root, is not the prettiest vegetable on the shelf. Bulbous and knobby, often with traces of soil and tangled roots, it hides a surprisingly delicate flavor. Despite its rough exterior, when peeled it reveals a smooth, creamy-white interior with a taste that blends celery and parsley notes. That mild, aromatic quality makes celery root incredibly versatile in the kitchen: raw in salads as matchsticks, roasted or fried like fries, boiled as a lower-glycemic alternative to potatoes, or mashed into a creamy side.
When I see those awkward stacks of celery root at the market, I’m reminded of self-conscious junior high dances—shy, awkward, and quietly earnest. In the same way, celery root is understated but sincere: it doesn’t demand attention, yet it adds a subtle, comforting depth to dishes.
For this recipe I cube the celery root and simmer it until tender, then purée it into a smooth soup. A spoonful of applesauce brightens the base and adds a whisper of sweetness, while leek confit brings a soft oniony richness. The finishing touch—crumbled gorgonzola and snipped celery leaves—adds savory contrast and a fresh herbal note. The result is a warm, mellow soup that’s perfect for a chilly day.
A Few Nutrition Notes:
Celery root is relatively low in starch compared with many other root vegetables, making it a good lower-carb option. It contains several vitamins and minerals, notably vitamin C and potassium, and is high in dietary fiber, which supports digestion and satiety.
A Few Cooking Notes:
The easiest way to remove the rough exterior is to trim off the top where the stalks attach and the bottom, then use a paring knife to peel the sides. You may find fibrous threads or small root hairs; notch around and trim them away carefully. Once peeled, the celery root is ready to dice, cube, or slice according to your recipe.
If you enjoy pairing celery root with blue cheese, try mashed celery root with blue cheese and watercress for another elegant side.
Celery Root and Apple Soup with Gorgonzola
20
30
50
Equipment
-
Chef’s knife
-
Dutch oven or other heavy-bottomed pot
-
Immersion blender with chopper (or countertop blender)
Ingredients
- 6 cups vegetable broth or water
- 1 teaspoon kosher salt
- 2 medium celery root peeled and chopped into 1-inch cubes (about 6 cups)
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped celery stalks reserve some leaves for garnish
- 1 ½ cups diced yellow onion
- 2 tablespoons leek confit
- ¼ ounce applesauce or 1 ½ apples cooked down
- 1 cup 1% milk
- 1 tablespoon créme frâiche
- 1 teaspoon kosher salt
- ¼ teaspoon pepper to taste
- crumbled Gorgonzola cheese for garnish
- chopped celery leaves for garnish
- coarsely ground black pepper for garnish
Instructions
-
Bring the vegetable broth (or water) and 1 teaspoon salt to a boil in a Dutch oven or heavy-bottomed pot. Add the peeled and cubed celery root, reduce heat, and simmer for about 10 minutes or until tender. Drain, reserving 1 ½ cups of the cooking liquid, and set aside.
-
In the same pot over medium heat, warm the olive oil. Add the chopped celery and diced onion, cover, and cook until very soft, about 15 minutes.
-
Stir in the leek confit, the cooked celery root, the reserved cooking liquid, and the applesauce.
-
Purée the mixture until smooth using an immersion blender or a countertop blender, depending on how silky you like the soup.
-
Return the soup to the pot, rewarm gently, then stir in the milk and créme frâiche. Season with additional salt and pepper to taste.
-
Ladle into bowls and top with crumbled Gorgonzola, chopped celery leaves, and freshly ground black pepper.
Notes
Nutrition
|
Carbohydrates: 47.5 g
|
Protein: 8 g
|
Fat: 9.3 g
|
Fiber: 7.4 g
|
Vitamin C: 32.3 mg