Double Celery Soup
Preheat oven to 450 degrees F.Advertisement
Toss celery, celery root (or potatoes), shallots, oil, salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, until very tender, about 25 minutes.
Puree the vegetables and hot broth in a blender until smooth. (Use caution when blending hot liquids.) Drizzle each portion with oil, if desired, and top with celery leaves (or parsley).
Make Ahead Tip: Refrigerate for up to 3 days.
How to Prep Celery Root 1) Top It: Cut off the stem (if any) and about 1/2 inch off the top of the root. 2) Tail It: Slice off the bottom so it will sit flat on the cutting board. 3) Shave It: Cut off thin slices of the knobby peel all the way around the root. 4) Prep It: Slice or chop, placing pieces in lemon water to prevent browning.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1 1/2 vegetable, 1 1/2 fat