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Double Celery Soup
EatingWell Test Kitchen
“Roasting celery and celery root intensifies their flavors in this silky-smooth, healthy soup recipe. Serve topped with a swirl of yogurt and herbs or a drizzle of extra-virgin olive oil.
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
1Preheat oven to 450°F.
2Toss 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.
3Puree 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.