We serve this comforting soup at the restaurant on occasion as an amuse-bouche. If you find the soup a bit thick for your taste, you can always thin it out with some extra vegetable stock.


  • 2 tablespoons unsalted butter
  • 4 cups peeled and diced celery root
  • 1 small onion, diced
  • 6 cloves garlic, chopped
  • 1 1/4 cups dry white wine
  • 1 bay leaf
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 1/2 cups Vegetable Stock
  • Salt and freshly ground white pepper


Heat the butter in a large saucepan over medium-high heat. Add the celery root, onion, and garlic and stir to sweat, about 5 minutes; you don't want the vegetables to develop any color. Add the wine and bay leaf and bring the mixture to a simmer. Reduce the mixture until the liquid has almost evaporated, about 10 minutes. Discard the bay leaf and add the cream, milk, and 2 cups of the stock. Return the soup to a simmer and let it reduce and thicken, about 8 minutes.

Carefully transfer the soup to a blender. With one towel-wrapped hand firmly held over the lid, blend the soup until it has completely liquefied. If the soup is too thick, thin it out, 1 tablespoon at a time, with the remaining 1/2 cup stock. Season with salt and pepper to taste. Strain the soup through a fine-mesh sieve.

Pour the soup into small cups and serve warm.

Serves 8 to 10 as an amuse-bouche, 4 to 6 as a first course

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Submitted 12/22/11.
Source: Bluestem the Cookbook
Submitted By: b smith

Celery Root Soup