Celeriac Soup With Crispy Lemon Zest

Name: Celeriac Soup With Crispy Lemon Zest
Ingredients: 2 tablespoon olive oil; zest of 2 lemons, julienned; 3 tablespoon extra-virgin olive oil; 4 shallots, quartered and sliced thinly; 2 large cloves garlic, chopped finely; 1/2 cup dry white wine; 8 ounce white potato, peeled and cut into 1-inch cubes; 1 1/2 pound celeriac, peeled and cut into 1-inch cubes; 4 cup water; 2 cup vegetable stock; 1 1/4 teaspoon sea salt, plus more to taste; freshly ground black pepper, to taste; lemon-infused oil, for garnish (optional)

Viviane Bauquet Farre - FoodandStyle.com|Feb. 7, 2012 2:24 pm EST

4 (1 ratings)

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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.

Servings

4

Ingredients

2 tablespoon olive oil
zest of 2 lemons, julienned
3 tablespoon extra-virgin olive oil
4 shallots, quartered and sliced thinly
2 large cloves garlic, chopped finely
1/2 cup dry white wine
8 ounce white potato, peeled and cut into 1-inch cubes
1 1/2 pound celeriac, peeled and cut into 1-inch cubes
4 cup water
2 cup 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

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.
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.