Latest revision as of 21:59, 25 September 2013

Serves: 8

Active Time: 30 minutes

Total Time: 1 hour 15 minutes

From: http://www.bhg.com/recipe/cream-of-celery-root-soup/

Ingredients

10 white peppercorns

1 bay leaf

4 sprigs fresh flat-leaf parsley

4 sprigs fresh thyme

2 tablespoons unsalted butter

1 large leek, about 8 oz. white and light green part only, halved lengthwise and thinly slied crosswise into half-moons (1 cup)

1 large clove garlic, minced

4 cups water

1 large celery root, about 1 1/2 lb, trimmed, peeled, and cut into 1/2-inch cubes (5 cups)

2 teaspoons kosher salt

1/4 teaspoon freshly ground white pepper

1/3 cup whipping cream, half-and-half, or light cream (75 ml)

Chicken broth (optional)

1/4 cup creme fraiche or sour cream

2 tablespoons finely snipped fresh chives

Very thin small pear slices (optional)

Directions

Step 1

For bouquet garni, place peppercorns, bay leaf, parsley, and thyme in center of an 8-inch square of cheesecloth. Bring up edges to form a bag; tie securely with kitchen string. Set aside.

Step 2

In a large saucepan melt the butter over medium heat. Add leek. Cook and stir until softened, 6 to 8 minutes. Add garlic. Cook 1 minute more. Add water, celery root, salt, pepper and bouquet garni. Bring to boiling. Reduce heat. Simmer, uncovered, until the celery root fork tender, about 20 minutes. Remove from heat. Let cool 10 minutes.

Step 3

Remove and discard bouquet garni. Working in batches, puree soup with an immersion blender or food processor. Return soup to low heat. Stir in cream. Heat through. (Do not allow it to boil.) Season to taste with salt and white pepper. Thin soup with chicken broth, if desired. (The soup can be prepared up to 3 days in advance. Let cool, transfer to a covered container, and refrigerate. Rewarm over low heat just before serving.)

Step

To serve, top soup with creme fraiche, chives and a few fresh pear slices. Serve immediately.