Photo: Randy Mayor; Styling: Jan Gautro
4 servings (serving size: 1 1/2 cups soup and 1/2 cup croutons)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Melt butter; toss with bread on a baking sheet. Bake at 350° for 20 minutes or until golden.

Step 3

Heat oil in a Dutch oven over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.

Step 4

Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.

Step 5

Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.

Ratings & Reviews

jme623's Review

February 16, 2014
I had high hopes for this recipe but sadly it was just terrible. The texture was so thick almost like applesauce. Attempts to reduce thickness barely helped. The flavor was just so bland. The combination of the bad texture and flavor made it difficult to gulp down. I ended up adding curry powder, cumin, and garlic which saved the flavor. I think celery root is great, but would not waste it again using this recipe.

detailaddict's Review

November 08, 2013
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.

SuzanneM's Review

February 18, 2013
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?)

Pberard2002's Review

January 12, 2013

Angelyn1976's Review

September 20, 2012

ZeeWhoo's Review

February 12, 2012
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!

Sandy999's Review

August 30, 2011
Replaced the celeriac with celery and it makes a great soup. The celeriac just makes it too thick.

mmmanders's Review

November 14, 2009
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.

Maureen25's Review

November 05, 2009
Delicious soup for celery lovers.

mikeandamy's Review

October 23, 2009
We choked it down for one meal and threw the rest away. What a wasted effort. The only redeeming thing was the croutons!!