Yuk! I should have guessed this wasn't going to be good by the ugly celery root called for in the recipe. It took me a while to make and really ended up very boring. I will definitely not make this ever again.
Creamy Celeriac Soup
CherylT Posted: 10/15/09
Maureen25 Posted: 11/05/09
Delicious soup for celery lovers.
mmmanders Posted: 11/14/09
I really liked this recipe. The first time it was a little thick, so we used an extra cup of chicken broth the second time and it was excellent. Creamy and warm-a great fall comfort soup.
mikeandamy Posted: 10/23/09
We choked it down for one meal and threw the rest away. What a wasted effort. The only redeeming thing was the croutons!!
Sandy999 Posted: 08/30/11
Replaced the celeriac with celery and it makes a great soup. The celeriac just makes it too thick.
ZeeWhoo Posted: 02/12/12
After reading the comments, I added both more broth and more half and half when I made it. That was a good decision. This soup was a mega hit at my house. EXTREMELY good!
SuzanneM Posted: 02/18/13
I was very happy to find such a tasty use for the large number of leeks and celery root that were in my last veggie box. This was both delicious and filling, perfect for a rainy winter evening. But what's up with the funky directions? I puréed the soup in batches as directed- why with the blender lid insert off? It just dirtied a towel. I strained it as directed- no solids. Only a half-cup or so of liquid at the bottom of the bowl. I just dumped the whole thing back into the pan, finished it off as directed, and we enjoyed it very much. I did add some Tabasco for a little kick and used purchased croutons. With the prepping of the veggies and the blending, I probably would not purchase the ingredients to make the soup for its own sake. But next time these ingredients come in my produce box, I'll make it again. (And where did 11 grams of protein per serving come from?)
detailaddict Posted: 11/08/13
Four stars for flavor, minus one for the frustration. Knowing how large a root (oz.?) I needed to make 5 cups would have been helpful; fortunately I had celery stalks to make up the last 1 1/2 cups. The straining step seemed unnecessary and wasteful - most of my puree would have been"discarded" as it would not pass through the sieve even after a second processing. However I found it to be minimally fibrous upon sampling it and just added it all back to the liquid - after having lost 20 minutes. I did not find the soup overly thick, and it was surprisingly flavorful given the few ingredients. I served this alongside Chard and Ricotta Torta, and despite the above I would make it again as it's a great use for celery which is normally quite boring.