Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup diced onion

  3. 1/2 cup diced parsnip , or carrot

  4. 1/2 cup diced celery

  5. 1 tablespoon minced shallot

  6. 1 teaspoon garlic

  7. 4 cups peeled, roughly chopped celery root

  8. 5 cups chicken stock

  9. 1 teaspoon salt

  10. 1/8 teaspoon cayenne pepper

  11. 1 cup cream

  12. 2 tablespoons chopped fresh parsley leaves

  13. 1 recipe Sauteed Lobster, recipe follows

Instructions Jump to Ingredients ↑

  1. Set a 4-quart saucepan over medium-high heat. Add the olive oil and once hot, saute the onions, parsnips and celery until softened, about 4 to 5 minutes. Add the shallots and garlic to the pan and saute until fragrant, 45 to 60 seconds. Place the celery root , stock, salt and cayenne pepper in the saucepan and ring to a boil, reduce to a simmer and cook until the celery root is tender, about 35 to 40 minutes. When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth. Taste, and re-season the soup if necessary and garnish with the parsley. Serve with 3 tablespoons of the sauteed lobster per soup bowl.


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