Celery Root Soup with Pumpkin Seeds and Celery Leaves | James Beard Foundation
Don’t let the strange appearance of the celery root deceive you: this bulbous root vegetable yields a rich, velvety winter soup. Thyme, tarragon, and bay leaf bring out its sweet, subtle flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 2 large celery roots (about 1 1/2 pounds), peeled and chopped into 2-inch cubes
- 2 cups water
- 1 1/2 cups heavy cream
- 1/2 medium Spanish onion, chopped
- 1 clove garlic, chopped
- 1/2 bunch tarragon
- 1/2 bunch thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup picked celery leaves
- 2 tablespoons toasted pumpkin seeds
- 1 tablespoon pumpkin seed oil
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