Gnarly Roots: Celeriac soup

Celeriac is the next cauliflower in terms of trendy foods. (I have decided. You're welcome!) It makes a delicious and filling soup--like cream of potato but with a smidge more personality. But look at this root! It is hairy and bumpy and gnarled, with a crop-top from where the celery was harvested earlier in the season. Who would think to eat such a thing!? Fortunately, a few trims with a big knife shears off the knobbly bits, and then it can be cubed and ready for soup.

My celeriac comes from the farmer's market, and I followed a Celeriac and Roasted Garlic soup recipe by Simply Delicious. Celeriac has a distinctive celery taste, but is more subtle than celery's bright green zing. The Simply Delicious recipe recommends using roasted garlic rather than raw, to keep that on the mild side too.

 Here are my two roots, one roasted and one not, ready to soupify.

A quantity of potatoes add body to the soup; onion is also in the mix. After sautéeing I added prepared chicken stock for a homey vibe, though any stock will do.

Cook until soft, purée, and serve with a swirl of cream or half and half. This provided a great work lunch for three days running!

Have you tried celeriac? Do you "soupify" it or do something else?

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