• 4servings
  • 55minutes
  • 251calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, D
MineralsNatrium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons light olive oil

  2. 1 tablespoon salted butter

  3. 1 large celery root , peeled and cut into 1-inch cubes (celeriac)

  4. 2 medium shallots , chopped

  5. 3/4 cup celery , chopped

  6. 2 large garlic cloves , crushed and minced

  7. 1/4 teaspoon black pepper

  8. 1/8 teaspoon ceylon cinnamon

  9. 1/2 teaspoon celery salt

  10. 1/8 teaspoon cayenne pepper (ground red pepper)

  11. 1/4 cup cognac

  12. 2 1/2 cups chicken stock

  13. 1/2 cup heavy cream

  14. celery & leaves (to garnish)

Instructions Jump to Ingredients ↑

  1. Melt butter with the oil in a large texas skillet over medium heat.

  2. Add the celery root, shallots, celery, celery salt, cayenne, black pepper, and ceylon cinnamon. Stir and then turn the heat down to low.

  3. Cover and cook the vegetables on low, stirring occasionally; until tender, about 30 minutes.

  4. After the 30 minutes, stir and then add the garlic and cook 2 more minutes on low.

  5. Add the cognac and turn the heat up to medium. Stir and cook, uncovered, for about 3 more minutes until the liquid evaporates.

  6. Add the stock and bring up to a boil then reduce the heat to a simmer and simmer until the vegetables are very tender, about 15-20 minutes.

  7. Put the soup in the food processor in two batches (never go past the fill line with liquid in the processor or it will run out and overflow with a mess). Puree the soup until smooth.

  8. Add the puree back to the skillet and add the cream. Stir until blended and creamy then heat through on low to medium low heat.

  9. Serve with celery stalks and leaves as garnish. (optional).


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