How to Make Celery Root Soup with Croutons - A Step-by-Step Guide

When it comes to comfort food, there's nothing quite like a warm, creamy soup to satisfy the soul. And if you're looking for a unique twist on a classic, look no further than this delicious recipe for celery root soup with croutons. This soup is the epitome of winter comfort – it's hearty, flavorful, and oh-so-satisfying. Plus, the addition of homemade croutons takes it to the next level, adding a delightful crunch and texture to every spoonful.

Celery root, also known as celeriac, is...

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Ingredients

  • 1 pound celery root, peeled and quartered
  • 3 cups vegetable broth
  • ¾ cup heavy cream
  • 1 pinch salt to taste
  • 1 pinch ground white pepper to taste
  • 1 pinch ground nutmeg (Optional)
  • 1 tablespoon finely chopped fresh parsley leaves
  • 2 slices Italian bread, cubed
  • 1 tablespoon butter

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
  • Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
  • Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
  • Ladle soup into bowls and garnish with chopped parsley and croutons.
  • Nutrition

    202 cal.

    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 38mg
    • Sodium: 585mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 4g
    • Vitamin C: 11mg
    • Calcium: 89mg
    • Iron: 2mg
    • Potassium: 375mg