Nutrition per serving may change if servings are adjusted.
2 cups sliced celery (1-inch pieces)
2 cups diced celery root (see Tip) or yellow potatoes ( ½-inch pieces)
2 shallots, quartered
2 tablespoons extra-virgin olive oil, plus more for serving
¼ teaspoon salt
¼ teaspoon ground pepper
2½ cups low-sodium chicken or vegetable broth, heated
4 teaspoons chopped celery leaves or parsley
Preheat oven to 450°F.
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 ½ 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.
127 calories;8 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 4 g protein; 28 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 452 IU vitamin A; 9 mg vitamin C; 57 mg calcium; 1 mg iron; 289 mg sodium; 473 mg potassium
Homemade stuffing soup!
I didn't drizzle any extra olive oil, use the celery leaves, or top with plain yogurt/sour cream and it was amazing. While the veggies were roasting, the house smelled like Thanksgiving at my grandma's house. This soup seriously tastes like homemade stuffing. If you don't like too much pepper, you might consider cutting it but I thought it was perfect.