Celery Root, Potato and Parsnip Soup with Truffle Oil
Posted Dec 01 2010 4:09pm
I tried a new vegetable last night! Celeriac (also known as celery root), is a vegetable that I had seen in Whole Foods and heard of on other blogs and in Mastering the Art of French Cooking, but until yesterday had never gotten around to using.
I’m glad I did. This is the kind of soup that just feels perfect this time of year. Very hearty, rich, creamy (though low in fat and cals!) and most importantly WARM!
The idea for this soup came from Kathleen at Foodiddy who had the opportunity to see chef Michael Tuohy prepare Celery Root and Parsnip Soup with Celery Leaves and Truffle Oil at her local co-op (read about it here ). My soup is very similar, except I added a potato and used evaporated milk rather than heavy cream to reduce the fat content. This recipe as posted is very light while being simultaneously filling–a cup of this soup has approximately 150 calories.
The word “celeriac” sounds more to me like a medicine than a vegetable. Either way, the celeriac turned out to be quite a flavorful addition to this soup. Raw celeriac (which can apparently be shredded raw into salads) to me, while in general a cross between potato and celery in flavor, had the slightest of aroma of a tart fruit, and I can imagine that it would go very well with apples.
Just look at that monster! Err… I mean… that wonderful vegetable. It definitely doesn’t look as good as it tastes.
Celery Root, Potato and Parsnip Soup
1 Tbsp olive oil
1 Tbsp butter (I used Smart Balance)
1 large celery root (celeriac)
2 medium parsnips
1 medium russet
2 stalks celery
1/2 large yellow onion
2 cloves garlic
2 tsp fresh thyme
4 cups chicken or vegetable stock
1 cup low fat evaporated milk
Fresh chopped parsley to garnish (optional)
1 tsp per serving truffle oil for garnish (optional but highly recommended)
Slice the celery and dice the onion. Chop them into even pieces, but keep in mind they will be pureed–so no need for perfection. Simply smash the garlic cloves flat with the side of your knife.
Peel the potato and parsnips with a vegetable peeler. Use your knife to cut the peel off the celery root. Cut all the roots into large, evenly-sized dice.
In a large pot, melt the butter into the olive oil over medium heat. Add the garlic, onions and celery and sweat until onions are soft and translucent but not browned, about 5 minutes.
Add the celery root, parsnips and potatoes to the pot. Also add a couple teaspoons of fresh thyme leaves.
Pour in 4 cups of chicken or vegetable stock. I used the turkey stock which I made from (guess what) the bones of this year’s turkey!
Turn the heat up to high and let the soup come to a boil. Then reduce heat so that the soup is just barely at a simmer, cover (leaving just a bit of space open between the pot and the lid) and allow to simmer slowly for 1 hour.
Working in batches, transfer the soup to a food processor or blender and puree until smooth.
Return to pot. Add 1 cup of evaporated milk (or a bit of heavy cream if you wish). Heat the soup just to a simmer, then serve.
To garnish, I used chopped fresh parsley…
…and a teaspoon per serving of black truffle oil. Mmmmm, truffle oil.
Delicious! I savored every bite.
I served this with some jarred bruschetta my mom had picked up, atop toasted Milton’s Healthy Whole Grain.
I highly recommend this soup! It is perfect for winter and the last days of Fall.