Ina Garten Cauliflower & Celery Root Soup

Ina Garten Cauliflower & Celery Root Soup, easy to make ahead, gets its velvety richness from just two tablespoons of cream. Celery root and fennel build the depth, so you skip the heavy cream most soups need. It's a cozy family bowl that freezes for three months.

Blend in small batches with the blender no more than half full, because hot liquid expands and overflows. The vegetables need to be completely soft before you blend, or the texture stays grainy.

Source: Make It Ahead (2014)

Ina Garten Cauliflower and Celery Root Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

20

minutes

Cooking time

1

hour 

5

minutes

Calories

225

kcal

A silky pureed soup where cauliflower, celery root, and fennel simmer until completely tender, then get blended smooth and finished with a drizzle of olive oil and homemade croutons.

Ingredients

• 1/4 cup good olive oil, plus extra for serving
  

• 2 cups chopped yellow onions (2 onions)
  

• 2 cups (1-inch-diced) celery root
  

• 2 cups (1-inch-diced) fennel, core and stalks removed
  

• 2 pounds cauliflower, cored and cut into florets (1 medium)
  

• 2 cups good chicken stock, preferably homemade
  

• Kosher salt
  

• 2 tablespoons heavy cream
  

• Homemade Croutons, for serving
  

• Chopped fresh chives, for serving

Directions

• Sauté the aromatics: Heat the olive oil in a heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the onions and sauté over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Stir in the celery root and fennel and sauté for 5 minutes, stirring occasionally.
• Simmer the vegetables: Add the cauliflower, chicken stock, and 2 teaspoons of salt. Bring to a boil, lower the heat, cover, and simmer for 25 to 30 minutes, until the vegetables are very tender. Add 3 cups of water, bring to a boil, lower the heat, and simmer uncovered for 20 minutes.
• Blend and serve: Working in batches, purée the soup in a blender, until very smooth. Don't fill the blender more than half full or it will overflow. Pour the blended soup into a large saucepan, stir in the cream, and add 1 or 2 teaspoons of salt, depending on the saltiness of the chicken stock. Reheat the soup over medium-low heat. Ladle into soup bowls, sprinkle with croutons and chives, and drizzle with olive oil. Serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Vitamix E310 blender, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this soup ahead of time?

This soup stores beautifully in the fridge for up to a week and freezes for up to three months. Reheat it gently over medium-low heat, and add a splash of water if it has thickened. The croutons can be made up to five days ahead and stored at room temperature.

Can I swap out the celery root?

Celery root gives this soup a subtle earthy flavor that pairs well with cauliflower. Parsnips are the closest swap and will still blend into a smooth texture. Celery stalks won't work the same way because they're too fibrous to puree well.

Do I need homemade chicken stock?

Homemade stock makes a noticeable difference here because the soup has so few ingredients. Store-bought works fine if you pick a low-sodium brand. Just taste before adding salt, since boxed stocks vary a lot in saltiness.

Can I use an immersion blender instead?

A regular blender gives the smoothest result because it breaks down every fiber of the celery root. An immersion blender will work, but the texture may be slightly chunkier. Blend for several minutes and move it around the pot to get as smooth a result as possible.

What goes well with this soup?

A crusty baguette or garlic toasts are a solid match. For a fuller meal, pair it with a green salad or a grilled cheese sandwich. The soup works as a first course for a dinner party or a light weeknight meal on its own.