Duo of Celeriac and Beet Soup

Duo of Celeriac and Beet Soup
Photo: John Kernick; Stylist: Amy Wilson
The duo of edible root vegetable and beets combine to create a satisfying and healthy soup.
Makes 10 servings (serving size: about 1 1/2 cups)


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3 medium leeks (about 3/4 pound),white and pale green parts only
1 tablespoon unsalted butter
1 tablespoon olive oil
1 1/2-inch piece peeled fresh ginger, finely chopped
1 teaspoon salt, divided
2 pounds celeriac (celery root), peeled and chopped into 1/2-inch pieces
1 Granny Smith apple, peeled and chopped
3 medium red beets (about 1 1/2 pounds), peeled and chopped into 1/2-inch pieces
4 cups low-sodium chicken broth, divided
3 cups water, divided
1/2 teaspoon pepper, divided
1/4 cup inner celery leaves


Prep: 40 Minutes
Cook: 40 Minutes

1. Halve leeks lengthwise, then coarsely chop. Wash in a bowl of cold water, agitating them, then dry on paper towels.

2. Melt butter with oil in a medium (2- to 3-quart) saucepan over medium heat until foam subsides. Cook leeks with ginger and 1/2 teaspoon salt, stirring, until softened (6-8 minutes). Transfer half of leeks to another medium saucepan.

3. Add celeriac and half of chopped apple to one of the saucepans and cook, stirring, 2 minutes. Add 2 cups broth, 2 cups water, and simmer, covered, until celeriac is very tender (about 30 minutes).

4. Add beets and remaining chopped apple to the other saucepan. Stir in remaining 2 cups broth and 1 cup water and simmer, covered, until beets are tender (about 30-40 minutes).

5. Purée celeriac soup with an immersion blender (or in batches in a blender) until smooth. (Use caution with hot liquids.) Return soup to cleaned saucepan. If thick, stir in 1/2 to 2/3 cup water. Season with 1/4 teaspoon each salt and pepper and keep warm.

6. Purée beet mixture as above. Stir in remaining 1/4 teaspoon each salt and pepper.

7. Serve soups separately in small cups, garnishing beet soup with celery leaves, and celeriac soup with a drizzle of beet soup.

Created date

October 2011

Nutritional Information

Calories 103
Fat 2.9 g
Satfat 1 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 17 g
Fiber 3 g
Cholesterol 3 mg
Iron 2 mg
Sodium 393 mg
Calcium 58 mg