cW Recipes: Celery Root Soup

Warm up cool winter nights with these hearty and healthy dishes. Try this one for lunch or dinner!

Created by Amber Sullivan

Serves 6 – 8

Ingredients:

• 1 tbsp avocado oil
• 4 celery roots (celeriac), peeled and chopped into small cubes, (approximately 6 cups)
• 1 large leek, dark green ends removed, cleaned and sliced
• 1 yellow onion, diced
• 4 cloves garlic, crushed
• 3½ tbsp butter
• 8 cups water, vegetable or chicken stock
• 2 tsp salt + more to taste
• 1/2 tsp ground nutmeg
• Optional toppings: crumbled bacon, sliced chives, scallion, parsley, cracked pepper, crispy shallots, olive oil and toasted bread

Directions:

1. In a large pot, add 1 tbsp avocado oil over medium heat; once shimmering, add leek, onion and garlic
2. Saute for 5 to 7 minutes until soft
3. Add celery root and butter, and cook for 3 minutes, stirring often
4. Add water or stock and 2 tsps salt; stir and bring to a boil
5. Once boiling, lower heat and simmer for 15 to 20 minutes, until celery root is very soft
6. Turn off heat and stir in nutmeg
7. In batches, move soup to a high-powered blender, and blend until creamy and smooth
8. Season with salt to taste and add optional toppings

Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves to cook for others, focusing on unique, seasonal ingredients for innovative and healthy yet flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.