This soup is a take on the pea and mint soup I just posted but I just added cauliflower florets to the chicken broth and onions (of course removed the peas and mint). My favorite and final special touch was to add some white truffle oil to kick this up a notch. It is similar to Celeriac soup I've made before but a LOT less fattening. I used one head of cauliflower for this recipe. Cut up head and boil in chicken broth until tender then blend. Add white truffle oil after blending to taste. Mmmm...so good.
This is the best soup ever! If you want to impress someone...make this soup! I made this soup as similar as I could remember from an amuse bouche we had at Harvest Restaurant. I think it is really amazing! It's very rich and tastes like a million bucks! You can buy celeriac or celery root at most grocery stores nowadays. Sometimes it's hard to find and expensive. The cheapest place to get it in Madison is at Woodman's. I added some white truffle oil to the soup and then I drizzle some of the truffle oil on top for presentation. Ohhhh...this is so good. My husband goes crazy for this soup.
- 5 cups water
- 2 cups chopped celery root (chopped in food processor)
- 1 teaspoon celery seed (tied-up in a swatch of cheesecloth)
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 4 cups small-diced celeriac
- 4 cups heavy cream
- 2 1/2 cups celeriac stock
- white truffle oil (optional: but for me it's a must)
- 1 cup medium-diced celeriac
- 1 cup water
- 2 teaspoons unsalted butter
- 1 teaspoon sugar
- Pinch salt
Make the Stock: Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain the stock, return to the pot, and bring to a boil. Reduce the stock to 2 1/2 cups. (The stock can be made up to 3 days in advance and refrigerated, covered.)
Make the Soup: Combine all of the ingredients in a non-reactive pot, season with salt, to taste, and bring to a boil. Lower the heat and simmer until the celeriac is tender.Strain the soup, reserving the celeriac and liquid separately. Working in small batches, puree the celeriac with enough liquid to let the blender blades spin, and transfer to a bowl. I use in immersion blender here. Just mix until smooth. (The soup can be made up to 3 days in advance and refrigerated, covered.)
To make the Glazed Celeriac: Combine all the ingredients in a large skillet over medium heat and cook, stirring occasionally, until the water has evaporated and the celeriac is glazed. Set aside.
When ready to serve, arrange the glazed celeriac in the bottom of 8 soup plates. Meanwhile, bring the soup to a boil. Place the soup plates in front of your eagerly awaiting guests, and ladle the soup into each bowl.