Celery Root Soup

Chef Curtis Gamble turns his inventive, resourceful approach to food towards winter warm-you-up and make-you-feel good dishes for TABLE readers, like this celery root soup. We spent a day in the kitchen with him a couple of weeks ago, and were grateful not just for the warm welcome, but also for bowls of this delicious soup. The view outside is definitely soup-inducing. Now is the moment! This recipe is sized perfectly for a full batch in an instant pot. Curtis adds, “It freezes well, so you might as well make a lot!”

What is Celery Root?

Celery Root, also called Celeriac, is not actually related to celery itself. Instead, it’s closer to a turnip or other root vegetables. But this is no trend or fad. Celeriac is an ancient vegetable. The heroes in the Ancient Greek epics The Odyssey and The Iliad ate it. It has a little bit of a bad reputation because it’s, well, not the most attractive of vegetables. But whipped up into this celery root soup, it doesn’t matter what it looks like. It adds its hearty flavors to a delicious meal.

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Celery Root Soup in a bowl with two spoons on a cloth on the side

Celery Root Soup


  • Author: Chef Curtis Gamble

Description

A delicious soup that anyone can enjoy.


Ingredients

Scale

For the soup: 

  • 1200 grams celery root, peeled, quartered and cut 1 inch thick
  • 2 large onions, thin sliced
  • 75 grams white miso
  • 150 grams roasted garlic
  • 150 grams parm rind
  • 8 grams baking soda
  • 3 cups buttermilk
  • 3 cups water
  • 4 cups half and half
  • 2 cups cream

For the crispy oats: 

  • 220 gram rolled oats
  • 40 grams mince shallot
  • 55 grams sugar
  • 7 grams salt
  • 4 grams mustard
  • 2 grams thyme leaves
  • 60 grams EVOO

Instructions

For the soup:

  1. In a large wide pot saute onion and celery root over medium heat until onions turn translucent.
  2. Add Baking soda and stir to coat the onion and celery root. The baking soda will quickly caramelize and break down the onions, once this happens quickly add miso and roasted garlic and stir to combine. Just warm through being careful not to burn miso.
  3. Add all the buttermilk, water, half and half and stir to warm through and to remove all the delicious fond that has built up on the bottom of the pan.
  4. Transfer to your electric pressure cooker, add parm rind  and pressure cook on high for 30 min. Release pressure, add the cream, remove the parm rind and puree. Reserve warm and transfer to serving bowls and top with parm and crispy oats (recipe below).

For the crispy oats: 

  1. Preheat the oven to 250. In a wide pan cook shallot until barely translucent over medium low heat in a small amount of canola oil. Remove from heat and quickly add the rest of the ingredients and stir to coat and combine.
  2. Transfer to a silpat-lined baking sheet and toast in the oven at 250 in 15 min intervals until a light golden brown. Reserve, cool, and store in an airtight container at room temp.

Recipe by Chef Curtis Gamble
Photography by Dave Bryce

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