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April 22, 2021 | Cooking | Recipes

Celery Soup

This blog is written by celebrity chef and THOR Kitchen brand ambassador Derrick Fox. Each month, Chef Fox will be sharing his favorite recipes with step-by-step directions, pictures, and his signature style.
Ever go into the grocery store and see some sort of vegetable and think, “what in the hell do I do with that?”  
Today I am going to help you with one of those daunting vegetables that I bet 90% of you have never picked up and put in your cart at the grocery store… The large, ugly, kind of hairy, and oh so delicious…. Celery Root!
Celery grows out of the ground and is pretty and green and easy to eat, add to recipes, juice, and what not…. But it’s never the star of the dish. This super delicious root found down in the ground is ready to be a star!
As a chef, whenever I work with a new vegetable, I approach it with a few ideas: Does it work as a puree? Can I put it in a soup, chopped up or blended? Is it good roasted? Can I turn it into a sauce? Celery Root is fantastic as a puree for a piece of fish or to put roasted vegetables with, and it is also super easy to turn into a soup. The natural flavor gives it a wonderful taste for a soup with little to no effort.
Once you master this soup, you will no longer be scared of those intimidating vegetables in the grocery store. Have fun and tag me in your photos!

Celery Soup
Mirepoix Ingredients  Kitchen Equipment
1/2 diced white onion 1 large pot
1 diced celery stock blender
1 diced carrot vegetable peeler
2 tbsp minced garlic Diced chives for garnish
2 large celery root
2 veggie bouillon cubes
1 tsp cumin
1 cup heavy cream
6-8 cups water
salt & pepper to taste

First, peel the celery root and cut it into large 1-inch chunks.  

In a large pot over medium-high heat, sauté mirepoix with a bit of olive oil until onions become translucent. Add bouillon cubes and sautée. If the bouillon starts to stick, add a splash of oil or water. Once the bullion is broken down, add the celery root and sauté to coat with bouillon in the pan. Adjust your heat as needed- don’t let the onions in the mirepoix burn. Now add your water and bring it to a boil. Once boiling, drop the heat to a simmer. Cook until the celery root is cooked all the way through, and you can easily smash it with the back of a fork.
Once cooked, transfer to a blender and blend until smooth, then season with cumin and salt and blend some more.
Top with celery leaves, chives, or parsley.
I topped mine with a basil oil and garlic flowers!