19Th Century-Style Potage Of Celeriac, Garlic, And Sweet Onion
Ingredients
- 1 tablespoon butter ⓘ
- 4 cups peeled and diced celery root ⓘ
- 3 cups vertically sliced sweet onion ⓘ
- 8 garlic cloves, peeled, tipped, split, and germ removed
- 2 tablespoons fresh thyme leaves
- 2 qt. lower-sodium chicken broth ⓘ
- 1/8 teaspoon kosher salt ⓘ
- 1 (2-inch) strip lemon zest ⓘ
- About 1/2 cup cubed French bread ⓘ
- 1/4 cup buttermilk ⓘ
- 2 tablespoons creme fraiche ⓘ
- 2 tablespoons sliced fresh chives
Instructions
- In a large Dutch oven, melt the butter over low heat.
- SOFTEN THE VEGETABLES
- Add the celery root, the onion, garlic, and thyme to the melted butter. Tumble. Cover and raise the heat to medium-low.
- Sweat the vegetables for 25 minutes.
- Remove the lid, and add the chicken broth, salt, and the lemon zest.
- Bring the soup to a steady simmer, reduce heat, and cook, covered, for at least 20 minutes, until all the vegetables are quite soft.
- Remove the lid and carefully pull out the lemon zest with a pair of tongs.
- THICKEN AND BLEND A SMOOTH SOUP
- Ready a blender or, preferably, an immersion blender.
- Add the bread to the soup. Stir with a wooden spoon. It's the 19th century, remember?
- In mere seconds, the bread will have broken down into the soup. Now, being extremely careful, blend the soup until silky smooth: Use an immersion blender right in the pot or place about a quarter of the mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Drape a clean towel over opening in blender lid (to avoid splatters). Blend in small batches until smooth, pouring into a large bowl.
- Repeat procedure until all of the soup is well blended. If you've used a traditional blender, return the soup to the pot.
- Stir in the buttermilk and heat the soup over medium-high heat until very hot.
- Ladle the hot soup into bowls and garnish with creme fraiche and chives.
Nutrition & Diet Analysis (per serving)
610
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).