Celery Root Cauliflower Soup
Serves: 8 cups
  • 2 tablespoons butter or olive oil
  • 1 cup chopped onion
  • 1 large garlic clove finely chopped
  • 5 cups vegetable or chicken broth
  • 8 cups 1-1/2 to 2-inch cauliflower florets (approximately 2-pound head)
  • 2 cups chopped celery root (1 medium size)
  • ¾ teaspoon dried thyme leaves or 1 tablespoon fresh
  • ½ teaspoon kosher salt
  • 4 tablespoons cream, optional
  • Fresh ground black pepper
  • Chopped Italian parsley for garnish
  1. Heat butter or oil in a large saucepan over medium heat; and onions and cook and stir until lightly browned about 5 minutes adding garlic in the last minute. Add broth, cauliflower, celery root, salt and thyme leaves; bring to a boil, reduce heat to low, cover and simmer until cauliflower and celery root are very soft and falling apart about 20 to 25 minutes. Remove soup from heat.
  2. Puree soup using a hand-held immersion blender or in a food processor. Stir in optional cream. Taste and adjust seasoning with salt and pepper.
  3. Garnish with parsley
Recipe by A Year at the Table at http://ayearatthetable.com/celery-root-cauliflower-soup/