Celery Root Soup0
Celery root can be a frightening ingredient to cook with, but I recently discovered how delicious it tastes in soup. It has a unique flavor that takes over, providing wonderfully delicate taste and texture. Once you get past the sight of the thing, cooking it is actually easy—and you can even eat it raw, sliced up thinly or grated in a salad.
This celery root soup is made with leek, corn, green onion, and tiny egg noodles that are made by blending a few eggs together in the Magic Bullet and pouring them into the boiling soup while stirring with a whisk, similar to Chinese egg soup. The eggs form little “noodles” in the soup when it is boiling and give the soup a great texture. You can thicken the soup even more by pureeing a portion of the soup before adding the egg, and then stirring it back into the pot.
Celery Root Soup
- 2 Tbsp olive oil
- 1 leek, thinly sliced
- 2 garlic cloves, chopped
- 1 celery root, peeled and chopped
- 4 cups chicken broth
- 1/2 cup frozen corn
- 1/4 cup chopped green onion
- 2 eggs
- 1 tsp. white pepper
- In a large pot, heat the olive oil over medium heat.
- Add the leek and garlic and cook for 7 minutes, stirring occasionally.
- Add the celery root, chicken broth, and pepper and bring to a boil. Simmer for 20 minutes until celery root pieces are soft. Add in the corn.
- Add the eggs to a Magic Bullet cup and pulse a few times until foamy.
- While the soup is boiling, add the eggs while stiring in a circular motion with a whisk.
- Top with green onions when ready to serve.
Makes 6 cups.