Celery Root Soup with Croutons Tasty Recipes

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Celery Root Soup with Croutons

"Celery soup is one of my favorite soups. This version is very thick; if you like a thinner soup, you can add some milk in the end."

Ingredients :

• 1 pound celery root, peeled and quartered
• 3 cups vegetable broth
• 3/4 cup heavy cream
• 1 pinch salt to taste
• 1 pinch ground white pepper to taste
• 1 pinch ground nutmeg (optional)
• 1 tablespoon finely chopped fresh parsley leaves
• Croutons:
• 2 slices Italian bread, cubed
• 1 tablespoon butter

Instructions :

Prep : 10M	Cook : 4M	Ready in : 55M

• Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
• Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
• Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
• Ladle soup into bowls and garnish with chopped parsley and croutons.

Notes :

• You can garnish the soup with celery leaves instead of parsley.

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