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–+ servings
Two bowls of celery root soup on a dark wood table. There are napkins, spoons, and a bowl of minced alongside.
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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.