Ingredients and Weight:
- Celeriac (celery root): 1 large, about 300-400 grams (cleaned and peeled weight)
- Chicken stock or vegetable stock: 5 cups
- Heavy cream: 1 cup
- Butter: 50 grams
- Salt and pepper: to taste
- Fresh thyme: 1 sprig (optional)
- Bay leaves: 2-3 (optional)
Preparation Time:
- Preparation: 30 minutes
- Cooking: 1 hour
- Total: 1 hour 30 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 400°F (200°C).
- Peel and clean the celeriac, then cut into large chunks.
- Arrange the celeriac chunks on a baking sheet and drizzle with olive oil. Season with salt and pepper and add the fresh thyme and bay leaves.
- Roast in the preheated oven for about 45 minutes to an hour, or until the celeriac is tender and golden brown.
- While the celeriac is roasting, heat the chicken or vegetable stock in a large pot.
- When the celeriac is done, remove from the oven and let cool for a few minutes.
- Transfer the roasted celeriac to a blender or food processor and puree until smooth.
- Add the pureed celeriac to the hot stock, along with the heavy cream and butter. Stir until well combined.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot in soup bowls.
Nutritional Information: (per serving, assuming 8 total servings)
Calories: Approx. 250-300 per serving (depending on added fat and seasoning)
Fat: Approx. 20-25 grams (including butter and cream)
Carbohydrates: Approx. 25-30 grams (including from stock)
Protein: Approx. 5-7 grams (depending on stock)
Dish Characteristics:
- Creamy and rich in flavor, with a slight roasted crunch from the celeriac.
- Comforting and hearty, perfect for colder weather or as a main course for a meal.
- The flavor of celery is pronounced but not overwhelming, making it a unique yet familiar dish for American palates.
User Comments:
- "This soup was amazing! The roasted celeriac gave it a unique flavor that I hadn't tried before." - John Doe, New York, USA
- "I love how creamy and rich this soup is without being too heavy. A great dish for colder weather." - Jane Smith, Los Angeles, USA
- "This was a wonderful surprise! The blend of roasted flavors with the creamy soup was perfect." - Michael Johnson, Chicago, USA
- "I was skeptical about using celeriac in soup, but this dish changed my mind. It was delicious!" - Sarah Brown, Boston, USA
Special Precautions and Tips:
- Be sure to peel and clean the celeriac thoroughly to remove any dirt or impurities.
- Roasting times may vary depending on the size and type of oven used. Check periodically to ensure the celeriac is not burning or getting too dark.
- If desired, you can add more seasoning such as garlic or additional herbs to enhance the flavor profile of the soup.
