Root Soup

Yield: 4 servings


  • ¼ cup of butter
  • 2 large onions, chopped
  • 1 head of garlic cloves, chopped
  • 2 large celery roots, peeled and chopped
  • 6 cups of good quality chicken broth
  • 3 or 4 sprigs of fresh thyme
  • ½ tsp of salt


In a medium saucepan, melt the butter over medium heat. Toss in the onions and garlic and sauté until golden and delicious, a few minutes. Add the celery root, chicken broth, thyme and salt. Bring the works to a slow patient simmer than continue cooking until the celery root is tender, about 20 minutes. Puree smooth with an immersion blender. For an extra velvety texture, strain through a fine mesh strainer. Reserve as needed and reheat before serving. Ladle into bowls and share.