Comforting soup made from celery root, applesauce, and leek confit, topped with gorgonzola crumbles.
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It's arguably one of the least attractive vegetables on the shelf; an overweight wallflower with dirt under her fingernails, tucked between popular colorful produce. No graceful long legs of celery stalks to make her stand out, although she's in the celery family; nor colorful flowing mane of leaves like that donned by the nearby flames of beets. Instead, celery root has a bulbous misshapen root body with chopped off Medusa-like fat roots curled up into the root ball; a sad disarray of stalks, sometimes springing from her crown, if not shorn into a crew cut.
For some reason, seeing neat stacks of celery root lined up with other produce on the grocery shelf, straggly stalks limply drooping over dirt encrusted roots, I’m reminded of the awkward Junior High School dances of my youth, a rite of passage for so many of us.
Boys lined up against one wall, as if to support it in case it were to fall, while mustering up the courage to walk across the open expanse of the gymnasium floor to ask a girl to dance, knowing that any rejection would be public. On the other side of the gym, girls staking out their own wall, clustered in small nervously excited, chattering groups, separated into cliques that somehow formed in the first month of Junior High. Girls who had spent days discussing with their best friends what they would wear, followed by hours of experimenting with new hair styles, trying to look cute while watching the boys out of the corner of our eyes.
If you should ask a celery root to dance with you, I can tell you she whispers a distinctive flavor - as if she were the child of celery and parsley, a little of both flavors coming through. Cradle her in your hand to carve away the knobby, deeply fissured surface, and a smooth white form is unveiled that can be molded to your mood. Cut the root into matchsticks and eat raw in salads, or fry them up like a French fry. Boil the root and substitute for potatoes, or mix into your favorite mashed potatoes to reduce the glycemic load.
For today, I chose to cube it up to simmer for a puréed soup, brightened with a little applesauce, and topped with gorgonzola crumbles and chopped celery leaves. A comforting, quiet lunch to share on a day threatening snow.
A Few Nutrition Notes:
Unlike other root vegetables, celery root isn't particularly starchy, and is considered a low-carb vegetable.
A number of vitamins and minerals are present in celery root, most notably vitamin C, which is great for building a healthy immune system, and potassium. It's also high in dietary fiber.
A Few Cooking Notes:
The best way to carve away the exterior is to just grip the knife and plunge in by first cutting off the crown with the stalks, and then the bottom of the root. With a paring knife, carve away the sides. You'll notice threads of what looks to be dirt and root hairs. Carefully carve them away by notching into the root around them.
And if you're interested in more recipes with celery root and apples, check out this celery root and apple salad. It includes some shaved fennel, and is tossed with watercress in a buttermilk dressing.
And another recipe using both celery root and blue cheese is this mashed celery root side dish with watercress.
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Celery Root and Apple Soup with Gorgonzola
Ingredients
- 6 cups vegetable broth or water
- 1 teaspoon kosher salt
- 2 medium celery root peeled and chopped into 1-inch cubes (about 6 cups or a little more)
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped celery stalks reserve some leaves for a garnish
- 1 ½ cups diced yellow onion
- 2 tablespoons Leek Confit
- ¼ ounce container apple sauce or 1 ½ apples cooked down
- 1 cup 1% milk
- 1 tablespoon créme frâiche
- 1 teaspoon kosher salt
- ¼ teaspoon pepper to taste
- crumbled Gorgonzola cheese for garnish
- Chopped celery leaves for garnish
- Coarsely ground black pepper for garnish
Instructions
- Bring the vegetable broth (or water) and salt to a boil over high heat in a Dutch oven or heavy-bottomed pot. Add the peeled and cubed celery root, and reduce to a simmer. Simmer for 10 minutes or until tender. Drain, retaining 1 ½ cups of the cooking liquid. Set aside.
- In the same pot over medium heat, warm the olive oil and add the chopped celery and onion. Place a lid on the pot and simmer until very soft, about 15 minutes.
- Stir in the Leek Confit. Stir in the cooked celery root, reserved cooking liquid, and apple sauce.
- Purée using either a immersion blender or countertop blender, depending on how smooth you prefer your soup.
- Rewarm the soup and stir in the milk and créme fråiche. Add salt and pepper to taste.
- Ladle warm into soup bowls and top with a crumble of gorgonzola, chopped celery leaves and freshly ground pepper.
Rochelle
That looks great! I've never cooked with celery root before but this has me interested.
The Wimpy Vegetarian
Thanks Rochelle! I think it's an often overlooked root vegetable. I hope you like experimenting with it!
TasteFood
I love celery root! And this soup so nicely incorporates your leek confit, too. Great winter food.
The Wimpy Vegetarian
Thanks so much Lynda! I need to make more confit - I keep using it up 🙂
apuginthekitchen
I won't argue with you about the less than attractive celery root, and I love the analogy about the high school dances, it is funny but I can see that. I do enjoy it when I muster up the courage to buy one and strip if of its skin which is quite a workout. I made your leek confit (btw, I neglected to let you know how fabulous it is, sorry) it will be delicious in this soup. I used it on a chicken dish and it was marvelous!! Very nice soup.
The Wimpy Vegetarian
Oh yay! I'm so glad you liked the confit. I'm ready to make another batch - it's surprising all the uses I find for it.
lizthechef
At your creative best - and love the overhead shot. What a recipe!
The Wimpy Vegetarian
Oh Liz, thanks so much. I can't wait to see you in February - so excited you'll be in town 🙂
Rebecca
My daughter's French chef boyfriend uses celery root in his Boeuf Bourguignon instead of potatoes. Delicious!
Can't wait to try this -- and yes, the leek confit is a new fave here. 🙂
The Wimpy Vegetarian
Great idea, Rebecca! I think celery root would work great with a beef dish like that. And thanks for the feedback on the leek confit. I just bought more leeks this afternoon to make more 🙂
Rebecca
He actually uses rutabagas, too. Never would have thought about doing that. So, celery root and rutabagas in 1/2" dice, along with some spice that I haven't figured out yet, but I will!
I was just telling my husband how excited I am that our metro area has a real smorgasboard of ethnicities and "gourmet" markets now, so I'm having fun trying lots of new things. He wasn't quite as excited, but he seldom turns down anything I cook. 🙂
Love your blog!
The Wimpy Vegetarian
My husband doesn't always share my excitement about trying new foods at our markets either, LOL. But he almost always tries them and is almost always surprised he liked them 🙂 Would love to hear the spice when you nail it down!
Norma Chang
It is so cooooold, low single digit, I would love a bowl of your delicious soup.
I have celery roots in storage from last year and posted a recipe today using it.
The Wimpy Vegetarian
I just went over to see your wonderful recipe! I used adzuki beans for the first time just last week, and will be using them much more in the future. And yes, this is such a warming soup on a cold winter day. And it does sound like you're getting a fair dose of it right now!
Shelby | Diabetic Foodie
I adore celery root, especially when paired with apples. Your gorgonzola garnish is brilliant! I just tried a recipe a couple of days ago that combined celery root and pears and it was heavenly.
The Wimpy Vegetarian
Thanks so much Shelby! Pears would be a great addition too - more subtle. I definitely want to try that.
Choc Chip Uru
What an interesting use of celery my friend, delicious!
Cheers
Choc Chip Uru
The Wimpy Vegetarian
Thanks CCU!
Hannah
Lovely to see celery root shine in your soup, Susan! It is an unattractive veggie, but really does redeem itself in flavor. And with your leek confit and gorgonzola? Oh my. Your photo is very tempting, too!
The Wimpy Vegetarian
Thanks Hannah! I know - I went a little overboard with having a little fun at poor celery root's expense - but the soup really was good with the leek confit and gorgonzola, so hopefully I redeemed myself with the root in the end 🙂
mr. Lasse
Stumbled by, looking for recipes on the Net.
Very inspiring soup. I have a few tips to add if anyone cares?
Im in Denmark and celery root is used just as much as the stalks here in traditional Scandinavian cooking. Especially during the winter months we are experiencing now. Why? Its not the looks, as you explained so well (lol). No. Because it can be stored for weeks (if not a whole month+) in a cold root-cellar or similar environment. Because its a hearty vegetable with lots of flavour that tends to induce strength in the winter. Because it so versatile. Because it taste great! Making a soup is a very good idea, but it can be used in numerous ways. Raw in salads (as you mentioned too), but I like to shred it instead and mix it up in homemade mayo. You can sauté it with other hearty vegs like carrots and potatoes, etc. Or put the whole root in the oven, if you dont care to peel it. When its tender, cut of the top and spoon it out! It might sound a bit brutal, but thats the whole charm of it. very rustic. Season with salt, pepper and some herb-butter, etc. I can see your a vegetarian, but velery root goes extremely well with venison, especially duck-meat 🙂 (Im not trying to convert you). Ok enough info for one comment. Bye bye.
The Wimpy Vegetarian
Thanks so much for stopping by with all your wonderful ideas, mr. Lasse! I had read that celery root would last for months on end in a root-cellar, but hadn't tried it to know if it were really true. I'm definitely going to roast on whole - I love the rustic-ness of spooning it out. Love!!
mr. Lasse
Oh btw! A vegetarian must-have recipe for celery root... Clean it and then cut it in1 cm slices. Fry them and use them like a kind of "vegetarians steak". Use batter and seasoning if you like. Let your imagination roll. Try it with home-made guacamole and some bread for a nice lunch par example...
The Wimpy Vegetarian
Another fabulous idea, mr. Lasse! I do this with cauliflower, but they can tend to crumble a bit. Celery root would be perfect vegetarian steak!! Trying this out too. Now I can't wait to pick up a few more of these little guys. Thanks again for stopping by!
kale
haha, you're description of the veg is hilarious! makes me want to start "rooting" for the underdog! .... oh dear, my father's corny sense of humor haunts me.
The Wimpy Vegetarian
I love it, kale. I'll join you in the rooting section 🙂
Terra
I have been reading, and watching about the delicious celery root.....BUT I still have not tried the delicious root vegetable. What a gorgeous soup, and the combination of flavors sounds amazing!! Hugs, Terra
The Wimpy Vegetarian
How wild! I think we were leaving comments on each others' blogs at exactly the same time. Thanks Terra - I encourage you to give celery root a try. I can't wait to experiment with some of the ideas above from mr. Lasse in Denmark! It's always so fun to try a new vegetable and see all the possibilities locked up inside it.
mjskit
I remember those dances. 🙂 I have never cooked with celery root and not sure if I've even eaten it. I've always found it a very interesting looking vegetable and quite curious about it. Lots of interesting ingredients in this soup besides for the celery root. Love the addition of the leek confit and applesauce! A great looking soup!
Julia
This looks really yummy for winter time. I love soups and am always looking for new ones to try! Do you think this soup would freeze well? I feel like it might not but thought I would ask!
The Wimpy Vegetarian
I can honestly say I haven't tried to freeze it, so I'm not sure. I would think it might be ok, but I'm just not sure. If you try the soup and freeze it, I'd love to hear how it works for you though!
Mary @ Fit and Fed
Celery root is definitely a case of 'don't judge a book by its cover' and the flavor is tops in soup. It's also good grated up as a slaw. Thanks for reminding me to pick some up during its season. I like the idea of the applesauce in the soup. Adding pears or apples is something that I think of, but not applesauce, even though that's basically what the apples that you add turn into. Light bulb moment!
The Wimpy Vegetarian
Applesauce is just such an easy way to add apples to a soup - I almost always have little containers of it floating around my cabinet 🙂