Celery root soup {Sopa de apio nabo}
Easy and quick recipe for celery root soup or cream of celeriac soup, made with potatoes, vegetable broth, garlic, onions, cumin and dill. Served with trio of toppings including crispy pancetta, smoked salmon and roasted pepper yogurt sauce.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 cup chopped white onion
- 4 garlic cloves (chopped)
- 1 tsp ground cumin
- 3 celery roots (peeled and chopped in medium pieces)
- 2 potatoes (peeled and chopped in medium pieces)
- 5 cups vegetable broth
- 1 cup milk
- 1 bunch dill (chopped)
- Salt to taste
- Crispy fried pancetta or bacon
- Smoked salmon
- Spicy roasted pepper yogurt sauce
Instructions
- 1
Heat the olive oil in large saucepan and add the onions, garlic, cumin and salt to make a quick refrito or sofrito (sautéed onions/garlic/spices) as the base for this soup, cook until the onions are soft, about 5 minutes.
- 2
Add the chopped celery roots and potatoes; cook them for another 5 minutes, stirring occasionally to avoid burning them.
- 3
Add the vegetable broth, bring to a boil, then reduce the temperature and simmer until the potatoes and celery root are tender, about 20 minutes.
- 4
Let the soup cool down a little and then blend the celery root and potato to obtain a smooth puree.
- 5
Reheat the soup until warm and add the chopped dill, serve with the topping on the side.