Gluten Free Cream of Celery Soup
Ingredients
- 1 onion diced
- 1 russet potato 1/2 inch dice
- 1 celery root or celeriac peeled and 1 inch dice
- 6 celery stalks diced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- Handful of fresh parsley stalks
- 4 cups chicken broth or vegetable broth
- 1/2 cup heavy cream
- Salt and black pepper
- celery leaves garnish
- toasted sliced almonds garnish
- extra virgin olive oil garnish
Instructions
- Place the onion, potato, celery root, celery, bay leaf, thyme, and broth in a large 4-quart pot. Set over medium heat and bring to a simmer. Reduce heat to low to maintain a simmer for 20 minutes. After 20 minutes, use a pairing knife to pierce the celery, celery root, and potatoes to see if it breaks apart when pierced. If your vegetables are softened remove the bay leaf and parsley.
- With a blender or immersion blender, puree the mixture until it is smooth. If you are using a blender, do this in two batches. Return the soup to the pot and set over medium-low heat. Adjust the consistency with broth or water if needed, thin with a 1/4 cup at a time. Stir in the cream and add salt and pepper to taste.
- Garnish with celery leaves, sliced almonds, and a drizzle of extra virgin olive oil. Enjoy!
Notes
Store in an airtight container in the refrigerator for up to 3 days.
To prep, the celery root, trim the top and bottom of the celery root. Use a paring or chef's knife to remove the skin. I don’t recommend using a vegetable peeler because the skin is very thick.
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