Celeriac Soup with Crispy Lemon Zest

Celeriac Soup with Crispy Lemon Zest
Staff Writer
Celeriac Soup with Crispy Lemon Zest

Viviane Bauquet Farre

Celeriac Soup with Crispy Lemon Zest

Unlike its cousin, the common celery, celeriac (also known as celery root or knob celery) is grown for its roots rather than its stalks and leaves. As ugly as the root may look, it offers a white flesh that, when cooked, becomes incredibly tender.

This simple soup highlights the celeriac’s exquisite flavor and silky smooth texture. Garnished with a drizzle of lemon-infused oil and crispy lemon zest, this is a delicately flavored, low-calorie soup that’s hard to resist!

Celeriac is also delicious raw. Click here to see the Celeriac and Apple Salad with Watercress Recipe.

Directions

For the crispy lemon zest

Heat a small frying pan over medium-high heat. Add the olive oil and lemon zest. Sauté until the zest is crispy and golden-brown, tossing constantly, about 2-3 minutes. Drain on paper towels and set aside until ready to use.

For the soup

Heat a medium-sized, heavy-bottomed soup pot over medium-high heat. Add the olive oil and shallots. Stir well and sauté until the shallots have softened, 2 minutes. Add the garlic and wine.

Stir and continue to sauté until the wine has almost completely evaporated and reduced to a syrupy sauce, about 2-3 minutes. Add the potato and celeriac, 3 ½ cups of the water, vegetable stock, salt, and pepper, to taste.

Bring to a boil. Once the soup is boiling, reduce heat to medium-low, cover the pot and simmer until the celeriac is very tender, about 25-30 minutes. Carefully purée the soup with an immersion blender or food processor until very smooth, about 2-3 minutes.

Thin with the remaining water to the desired consistency. Season with additional salt and pepper, to taste, and remove from heat. Ladle the soup into bowls. Garnish with a spoonful of lemon-infused oil and crispy lemon zest and serve immediately.

Nutrition

Calories per serving:

443 kcal

Daily value:

22%

Servings:

4
  • Carbohydrate, by difference 80 g
  • Protein 12 g
  • Total lipid (fat) 9 g
  • Vitamin A, IU 2746 IU
  • Vitamin A, RAE 290 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 7 µg
  • Ash 5 g
  • Aspartic acid 1 g
  • Calcium, Ca 215 mg
  • Carotene, beta 1070 µg
  • Cholesterol 5 mg
  • Choline, total 18 mg
  • Cryptoxanthin, beta 114 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 2 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 7 g
  • Folate, DFE 149 µg
  • Folate, food 17 µg
  • Folate, total 96 µg
  • Folic acid 78 µg
  • Glutamic acid 1 g
  • Iron, Fe 13 mg
  • Lutein + zeaxanthin 169 µg
  • Magnesium, Mg 71 mg
  • Manganese, Mn 1 mg
  • Niacin 9 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 191 mg
  • Potassium, K 403 mg
  • Retinol 260 µg
  • Riboflavin 1 mg
  • Selenium, Se 11 µg
  • Sodium, Na 814 mg
  • Starch 21 g
  • Sucrose 1 g
  • Sugars, total 22 g
  • Thiamin 1 mg
  • Water 464 g
  • Zinc, Zn 2 mg
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