Creamy Celery Root Soup with Smoked Trout

Photo/Styling: Aran Goyoaga
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 1 (1 3/4-pound) celery root, peeled and cut into 2-inch pieces
  • 1 apple (such as Gala), peeled, cored, and cut into 2-inch pieces
  • 1 russet potato, peeled and cut into 2-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups vegetable broth or water
  • 2 tablespoons butter
  • 1/4 teaspoon freshly grated nutmeg
  • 4 ounces smoked trout, flaked into pieces
  • 1/4 cup toasted hazelnuts, chopped
  • Garnish: fresh microgreens

Preparation

  1. 1. Combine first 5 ingredients in a large soup pot. Stir in broth. Bring to a boil; reduce heat, partially cover, and simmer 30 minutes or until potato and celery root are very tender.
  2. 2. Add butter, stirring until melted and blended into soup. Puree soup using an immersion blender (or a standard blender, working in batches). Stir in nutmeg. Top each serving with smoked trout and toasted hazelnuts. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Celery Root Soup with Smoked Trout Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy