Celery Root & White Bean Soup

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Serves: 4
Cook time: 60 minutes


  • 2 tablespoons olive oil 
  • 3 cups celery root (1 large or 2 medium roots), peeled and chopped
  • 1 large sweet white onion, chopped
  • 2 cups celery, chopped
  • 6 cloves fresh garlic
  • Salt and pepper to taste
  • 32 ounces chicken stock, fresh or store-bought 
  • 2 cups water
  • 2 15-ounce cans white beans, drained
  • 1/2 cup heavy cream


  • 2 cups torn bread, toasted in 2 tablespoons melted butter on the stovetop


This soup requires very little in the way of preparation. Heat a large soup pot or heavy-bottom stock pot to medium/medium-high heat. Sauté vegetables in olive oil until color begins to develop on onions and roots. Add beans. Season with salt and pepper, and cover with stock and water. Reduce heat to medium low. Simmer until beans begin to fall apart and roots are fork tender. Using a stick blender, purée in short bursts for only 1 minute to leave some texture in the soup. Finish with heavy cream and serve hot with buttered toast or buttered bread crumbs.

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