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.

4
Servings
535
Calories Per Serving
Deliver Ingredients

Ingredients

For the crispy lemon zest

  • 2 tablespoons olive oil
  • Zest of 2 lemons, julienned

For the soup

  • 3 tablespoons extra-virgin olive oil
  • 4 shallots, quartered and sliced thinly
  • 2 large cloves garlic, chopped finely
  • 1/2 cup dry white wine
  • 8 ounces white potato, peeled and cut into 1-inch cubes
  • 1 1/2 pound celeriac, peeled and cut into 1-inch cubes
  • 4 cups water
  • 2 cups vegetable stock
  • 1 1/4 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Lemon-infused oil, for garnish (optional)

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.

Nutritional Facts

Total Fat
24g
34%
Sugar
21g
23%
Saturated Fat
18g
75%
Cholesterol
6mg
2%
Carbohydrate, by difference
73g
56%
Protein
8g
17%
Vitamin A, RAE
305µg
44%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
212mg
21%
Choline, total
12mg
3%
Fiber, total dietary
7g
28%
Folate, total
108µg
27%
Iron, Fe
14mg
78%
Magnesium, Mg
66mg
21%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
178mg
25%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
460mg
31%
Thiamin
1mg
91%
Water
375g
14%
Zinc, Zn
2mg
25%

Celeriac Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Celeriac Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.