Potato Celeriac Soup

Cool-weather soup season is just around the corner! I love soup. I love blending the perfect flavors together to make the most comforting meal ever. Celeriac is the perfect vegetable to kick-off soup season.

Celeriac, also called Celery Root, is a crazy looking vegetable!


The tops can be used as a garnish, but is the ugly root that is the true gem. It smells like celery, but it tastes like a creamy, peppery potato. It's flavor is unlike anything else you can find. 

To use it, simply slice off about 1/4 inch off the bottom and about 1/2 inch off the top. Then, slice off the knobby outside to reveal the smooth flesh on the inside and you're set. Celeriac can be eaten raw, but I really enjoyed it in this soup. 

Roasted garlic adds flavor depth to any soup and is a perfect topping for bread.

It is so worth the extra time it takes to roast the garlic. Leaving the entire head of garlic intact, simply cut off the tops of each of the cloves and pour some olive oil on the top, letting the oil seep throughout the head of garlic. Wrap in tin foil and bake at 350 degrees Fahrenheit for about 35 minutes or until the cloves are soft.

With the soup, I also served a simple mixed lettuce salad that had some mini-sweet peppers, red onion, cucumber, tomatoes, radish-chive cheddar cheese, and roasted red pepper dressing. Perfect. And so pretty!

This soup is heartwarming and comforting. However, I'm not a huge fan of evaporated milk. So, the next time I make this, I'll probably eliminate the milk and double the potatoes. Then, toward the end, I'll scoop out some potatoes, mash them, and mix them with some cream before returning to the pan. I think I would prefer that flavor better.

Potato Celeriac Soup
6 servings, adapted from Passionate Vegetarian by Crescent Dragonwagon

1 tablespoon butter
1 medium onion, finely diced
6 cloves garlic (roasting is preferred but optional)
1/4 teaspoon celery seed
1 celeriac, peeled and diced into 1/2 inch cubes
2 medium potatoes, peeled and diced into 1/2 inch cubes
2 medium carrots, coarsely chopped
5 cups vegetable stock
3/4 teaspoon ground pepper
salt to taste
1 cup evaporated skim milk
1 tablespoon cornstarch
  1. Heat the butter in a large soup pot over medium heat. Add the onion, garlic, and celery seed. Saute for about 5 minutes, or until onion is soft.
  2. Add the celeriac, potatoes, carrots, and vegetable stock. Bring to a boil, then reduce heat. Simmer for about 30 minutes or until vegetables are extremely tender. Add the salt and pepper.
  3. Stir in all but 2 tablespoons of the evaporated milk; heat gently. 
  4. Add the cornstarch to the rest of the evaporated milk and stir to dissolve. Pour a ladle-full of the hot soup into the cornstarch mixture and stir well. Then pour the mixture into the soup. The soup should thicken slightly.
  5. Taste and adjust seasoning. Serve with crusty bread. 

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