Celeriac Soup with Crispy Lemon Zest

Staff Writer
Celeriac Soup with Crispy Lemon Zest
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
336
Calories Per Serving
Deliver Ingredients
Makes
45 minutes

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.

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.

Nutritional Facts

Total Fat
18g
27%
Sugar
9g
N/A
Saturated Fat
3g
13%
Protein
6g
11%
Carbs
40g
13%
Vitamin A
5µg
1%
Vitamin B6
0.7mg
33.6%
Vitamin C
40mg
67%
Vitamin E
3mg
16%
Vitamin K
87µg
100%
Calcium
135mg
14%
Fiber
8g
31%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
3mg
16%
Magnesium
71mg
18%
Monounsaturated
12g
N/A
Niacin (B3)
2mg
10%
Phosphorus
282mg
40%
Polyunsaturated
2g
N/A
Potassium
1036mg
30%
Riboflavin (B2)
0.2mg
8.8%
Sodium
804mg
34%
Thiamin (B1)
0.2mg
12.1%
Zinc
1mg
7%