Celery Root Soup with Leeks and Rutabaga

Embrace abundant and inexpensive winter root vegetables with this creamy, silky smooth celery root soup recipe with leeks and rutabaga.

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In the early days of this blog, I shared a lot more winter root vegetable recipes. Back then, it was easy to pick up whatever was in season at that moment in Union Square three days a week or McCarren Park on Saturdays. And I had time to figure out how to cook whatever was in season right at that moment.

In the intervening years, I’ve shied away from all but the occasional pass at turnips, rutabagas, or celery root. The chances of a viral rutabaga recipe are not exactly high. But this winter, they called to me. Rutabagas have a hint of sweetness and a mustardy-bite, while celery root smells bracing and fresh, and cooks up creamy and delicious. I thought they, along with buttery leeks, would make a lovely soup.

Start with Leeks

This soup begins with leeks cooked in butter until soft and supple. Leeks can be incredibly sandy, so be sure yours are rinsed very well. Halve the leeks lengthwise and swish them vigorously in a sink filled with cold water. Repeat if needed.

Rutabaga and Celery Root

Next, add the rutabaga and celery root. Rutabagas, also called swedes, are a large teardrop-shaped root vegetable with peach-colored skin and a purple top. They’re often confused with turnips, though turnips have white skin and are often a rounder shape. Rutabagas can be very hard, so use a large, sharp knife, and carefully slice one side off to stabilize the rutabaga as you cube it.

Celery root is sold in various states, sometimes thoroughly covered in dirt, sometimes a bit cleaned up. It looks like a knobby root but smells bracing and wonderful, like celery. Select a large celery root since you’ll cut a lot of it off in prep. Rinse the celery root well, and slice off the unusable root and stem ends. Then, either slice or peel away all the craggy bits and cut into cubes.

Finishing the Soup

All that’s left is to add vegetable broth, simmer, puree, and add cream. Celery root soup is nice with toppings. Consider parsley, chives, or fresh thyme leaves, golden croutons (I made mine from a whole grain and seed loaf), or a dollop of crème fraîche.

It may seem odd, but I like the idea of this soup for a romantic dinner at home (Valentine’s looms). It also keeps well, so feel free to freeze some for another day.

More Roots to Come

For the next few weeks, I have a series of recipes focused on winter tubers and roots. Watch this space, root vegetable fans!

Print Recipe

Celery Root Soup with Leeks and Rutabaga

Prep Time

15 mins

Cook Time

30 mins

 

Embrace abundant and inexpensive winter roots with this creamy, silky smooth celery root soup recipe with leeks and rutabaga.

Recipe Type: Soup

Keyword: celery root soup

Makes: 6 servings

Author: Elizabeth Stark

Ingredients

• 2 medium to large leeks
• 2 tablespoons unsalted butter
• 1 pound celery root, rinsed, trimmed, peeled, and cut into 1-inch cubes
• 1 pound rutabaga, peeled and cut into 1-inch cubes
• 1 teaspoon Diamond Crystal kosher salt (halve if using another kind of salt)
• 1/2 teaspoon black pepper
• 4 cups low-sodium vegetable or chicken broth
• 4 sprigs thyme tied into a bundle with kitchen twine, plus more for serving
• 1/2 cup heavy cream
• Finely minced parsley or thyme leaves and croutons, for serving

Instructions

1. To prep the leeks, slice off the root end and halve leeks lengthwise. Slice away the tough dark green leaves and discard or rinse and reserve for stock. Immerse in halved leeks water, peeling back the leaves and swishing or rinsing out any sand. As you remove leeks from the water, rinse well under running faucet. Pat dry, slice away any remaining dark green parts, then cut white and light green parts into thin slices.

2. Set a wide, deep-sided 4-quart pot or Dutch oven over medium heat. Add the butter and then the leeks. Cook, stirring often, 8 - 10 minutes, until leeks are very supple and bright green. Edge heat down slightly, if needed. As the leeks cook, add the salt and pepper.

3. Fold in the rutabaga and celery root. Add broth and thyme leaves, and bring to a boil. Turn heat to medium-low and cover with lid slightly askew. Cook at a bubbly simmer until roots are very tender, 15 - 20 minutes.

4. Remove the thyme sprigs, and, working in batches, puree the soup, then return to the pot. If needed, add up to 1 cup of water to thin the soup as it blends. Fold in the cream. Add salt and pepper to taste. Rewarm over low heat, stirring constantly.

5. Ladle into bowls and serve with minced herbs and croutons.