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Creamy Celery Root and Sweet Onion Soup

Photo: Randy Mayor; Styling: Lindsey Lower

Hands-on time 20 mins
Total time 1 hr, 20 mins
Yield

Serves 8 (serving size: 1 cup soup, 3/4 teaspoon crème fraîche, and 3/4 teaspoon chives)

The main recipe is earthy and faintly sweet. The variation is surprisingly mellow; the garlic truly softens in flavor as it cooks.

Ingredients

  • 1 tablespoon unsalted butter
  • 4 cups peeled and cubed celery root (1 pound)
  • 3 cups vertically sliced sweet onion (1 pound)
  • 2 tablespoons fresh thyme leaves
  • 8 cloves garlic, peeled, trimmed, halved, and germ removed
  • 4 cups unsalted chicken stock
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1 (2-inch) strip lemon rind
  • 1 (1-ounce) slice, cubed French bread, stale or oven-dried
  • 1/4 cup buttermilk
  • 2 tablespoons crème fraîche or sour cream
  • 2 tablespoons minced fresh chives

Nutrition Information

  • calories 108
  • fat 3.4 g
  • satfat 2 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 5 g
  • carbohydrate 15 g
  • fiber 2 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 293 mg
  • calcium 73 mg

How to Make It

  1. Melt butter in a Dutch oven over medium-low heat. Add celery root, onion, thyme, and garlic. Cover and cook 25 minutes, stirring occasionally.

  2. Add stock, water, salt, and rind. Bring to a simmer; cover and cook at low 20 minutes or until very tender. Discard rind.

  3. Add bread. Stir with a wooden spoon, scraping bottom of pan.

  4. Pour half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Drape a clean towel over opening in lid (to avoid splatters). Blend until smooth; pour into a large bowl. Repeat with remaining soup. Return pureed soup to pan.

  5. Stir in buttermilk; heat over medium-high heat until very hot (do not boil). Top soup with crème fraîche and chives.

  6. Variation: Creamy Garlic Soup: Sub 4 cups garlic cloves for celery root (omit the 8 cloves). Decrease onion to 2 cups; add 1 cup cubed peeled potato. Increase salt to 3/4 teaspoon. Add 1 1/2 tablespoons sherry at end; omit crème fraîche and chives. Top with a mixture of 1/3 cup toasted breadcrumbs, 2 tablespoons grated pecorino Romano, 1 tablespoon parsley, and 2 teaspoons lemon rind. Serves 12 (serving size: about 3/4 cup soup and about 2 teaspoons topping) CALORIES 105; FAT 8g (sat 1g); SODIUM 219mg

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov