Celeriac, also known as celery root, is not to be mistaken for the more familiar traditional celery. Celeriac is grown for its root and not the stalk. Paired with potatoes and leeks as shown here, or added to stuffing, stir-fries, roasted vegetables, salads, and mashed potatoes, it packs a lovely flavour into any recipe.
Celeriac substitute
A lovely substitute for celeriac is the Jerusalem artichoke. Scrape off its peel with a spoon and coarsely chop. Measure out 6 cups (1.5 L) and cook as you would celeriac.
Switch your toppers
Looking for an alternative soup topper? Try these on for taste:
- diced or sliced sautéed apples on top and a dollop of sour cream
- toasted walnuts and cinnamon and a swirl of honey
- toasted sourdough crostini with grated melted Gruyère on top
- crusty garlic and Parmesan croutons
Tip: Stock up on soup
Make this soup in bigger batches and freeze in single-serve containers. It’s extremely satisfying for a late-night winter meal.
Ingredients
Bisque
2 Tbsp (30 mL) extra-virgin olive oil
1 cup (250 mL) thinly sliced leek, white and light green parts only
6 cups (1.5 L) peeled celeriac, cut into 3/4 in (2 cm) cubes
2 medium-sized Yukon Gold potatoes, peeled and cut into 3/4 in (2 cm) cubes
1 Granny Smith apple, peeled, cored, and diced
2 garlic cloves, minced
3 cups (750 mL) water
2 cups (500 mL) low-sodium chicken stock
1 bay leaf
1 sprig fresh thyme
Salt and freshly ground black pepper, to taste
Fresh nutmeg, for garnish
Parsley Purée
2 cups (500 mL) packed flat-leaf parsley leaves
2 Tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2 mL) lemon zest
1/4 tsp (1 mL) dried marjoram
Pinch of salt and freshly ground black pepper
Directions
Heat 2 Tbsp (30 mL) oil in large, heavy saucepan. Add leek and celeriac; sauté just until they begin to soften. Do not brown.
Stir in potatoes, diced apple, garlic, water, stock, bay leaf, and thyme sprig and bring to a boil. Cover and reduce heat to medium-low. Gently simmer for 20 minutes or until potatoes and celeriac are soft.
While soup is simmering, fill large bowl with ice water. Place parsley in strainer and plunge into saucepan of boiling water for about 5 seconds. Drain, reserving 1/2 cup (125 mL) cooking liquid, then place strainer containing parsley into bowl of ice water until cool. Once parsley and reserved liquid have cooled, drain parsley, and coarsely chop.
Place parsley in blender along with 1/2 cup (125 mL) reserved cooking liquid, 2 Tbsp (30 mL) olive oil, lemon zest, and marjoram. Purée until smooth. Add pinch of salt and freshly ground black pepper to taste. The purée can be refrigerated and made ahead, if you wish. Simply warm before serving.
When soup ingredients are soft, remove bay leaf and thyme sprig, and discard. Purée soup using handheld immersion blender or purée in food processor until silky smooth. Add salt and pepper to taste. Strain bisque through fine-meshed sieve if you wish.
Serve bisque in warmed soup bowls. Dollop each serving with a swirl of warm Parsley Purée and a grating of fresh nutmeg.
Each serving contains: 163 calories; 4 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 22 g total carbohydrates (5 g sugars, 4 g fibre); 189 mg sodium
