Roasted Celeriac Soup
Description
Roasting celeriac brings out its natural sweetness in this celeriac soup. It has a smooth, creamy texture and is full of vegetables.
Ingredients
•
2 pounds celeriac (celery root), peeled and cubed
•
2 medium carrots, peeled and cubed
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1 medium onion, cut into 1-inch pieces
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3 cloves garlic, peeled
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1 teaspoon herbes de Provence
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1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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5 cups chicken broth, divided
•
1/4 cup olive oil
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1/3 cup heavy cream
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6 teaspoons truffle oil, or to taste
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2 green onions, thinly sliced
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Combine celeriac, carrots, onion, and garlic in a large bowl. Sprinkle with Herbes de Provence, salt, and pepper. Drizzle with olive oil and stir to combine evenly. Spread out vegetables on the prepared baking sheet.
3
Roast vegetables in the preheated oven until cooked through, stirring every 19 to 15 minutes, about 40 minutes total.
4
Place roasted vegetables into a high-powered blender. Add 4 cups chicken broth and blend on high speed until smooth, about 1 minute.
5
Pour mixture into a large saucepan over medium heat. Add remaining chicken broth and heat, stirring, until warmed through. Stir in heavy cream. Ladle soup into bowls and garnish with a light drizzle of truffle oil and a sprinkling of green onions.