celeriac soup + thyme oil and horseradish croutons

By danielle majeika | the perpetual season
November 4, 2015
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Author Notes: lovely way to celebrate autumnal tides by combining celeriac, leek, potato, thyme, and horseradish. danielle majeika | the perpetual season

Serves: 4

  • 1 tablespoon olive oil
  • 1 medium leek, white and green parts chopped
  • 3 garlic cloves, minced
  • 3 sprigs thyme, leaves removed
  • 1/2 teaspoon smoked paprika
  • 1 pound celeriac, peeled and chopped
  • 1 pound new potatoes, cubed
  • 4 cups vegetable stock
  • 1 cup water
  • 1 lemon's juice
  • 1/2 loaf crusty bread, cubed
  • 1 tablespoon oil
  • 1 1/2 tablespoons horseradish
  1. heat oil in large dutch oven or soup pot and add leek. saute until softened and fragrant, 7-10 minutes. add garlic, thyme, paprika and cook 2 minutes to release flavors. add celeriac, potatoes, stock, and water. bring to a boil and reduce, simmer 30-40 minutes half-covered, or until vegetables are tender.
  2. stir in lemon juice and, working in batches if needed, blend soup on high to a smooth consistency. thin with stock or water if too thick.
  3. to make croutons preheat oven to 400 degrees. in a small bowl whisk together oil and horseradish. dress bread cubes with oil and roast on a sheet pan for 20 minutes.
  4. serve soup with thyme oil, celery leaves, horseradish croutons.

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