This is an interesting blended soup that’s a sort of cousin of potato leek. Celeriac (celery root) looks pretty gnarly, but it cooks up into a tasty soup. Even though this recipe doesn’t use any stock, the result is satisfyingly savory.
I added cooked butter beans to make it heartier.
2 Tbsp neutral oil
pinch whole cumin
pinch fennel seeds
3 leeks (chopped)
3 medium-small celeriacs (peeled and chopped)
3 garlic cloves (peeled and chopped)
1 fennel bulb (chopped)
1 lb crimini mushrooms (sliced)
3 cups cooked butter beans + cooking liquid (1 cup dry or 2 15 oz cans)
1 tsp salt (or to taste)
ground black pepper to taste
1/3 cup pepitas, lightly toasted (for garnish)
Makes about 5 servings.
Saute the cumin and fennel seeds, and progressively add the other ingredients on medium-high heat. After about five minutes, add the cooked beans with cooking liquid. Add enough liquid to cover all ingredients in the pot. If you don’t have enough liquid from the beans, add water. Simmer for 25 minutes, or until the celeriac is tender. Remove from heat, let cool slightly, then transfer to blender container. Start on low, turn up to high, and blend for about 45 seconds, or until smooth.
Depending on how thick you like your soup, you can add extra water to thin it out. You can also remove bubbles with the bubble removal trick. Serve, and garnish with the lightly toasted pepitas.