If you can’t find a local, minimally refined sunflower oil, which gives this soup a rich, buttery flavor without dairy, you could use butter or olive oil.
In testing, we found that using a lighter-colored broth works best for this recipe.
Fry some small cubes of fresh bread for croutons and serve it with a green salad to make this soup a meal.
1⁄4cuplightly refined, expeller-pressed sunflower olive oil, plus more for serving
2medium onions, chopped (about 2 cups)
1rib celery, chopped
2cloves garlic, chopped
1poundYukon Gold potatoes, peeled and chopped
1medium celery root (celeriac), peeled and chopped (about 3 cups)
8cupslow-sodium chicken or vegetable broth (see OVERVIEW)
Freshly ground black pepper
2tablespoonschopped chives, for garnish
Heat the oil in a large pot over medium heat. Once the oil shimmers, stir in the onions and celery; cook for about 8 minutes, until softened but not browned. Add the garlic and cook for 1 minute, until fragrant.
Add the potatoes, celery root and broth. Increase the heat to high and bring to a boil, then reduce to medium-low, partially cove rand cook for about 45 minutes, until the celery root is very tender when you test it with a fork. Turn off the heat.
Remove the center knob of your blender lid and place a paper towel loosely over the opening to avoid splash-ups. Working in batches, puree the soup in the blender until smooth. Taste, and season lightly with salt and pepper.
Serve each portion hot, drizzled generously with more oil, then garnish with chives.
From food writer and cookbook author Joy Manning.
Tested by Andy Sikkenga; email questions to email@example.com.
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Chicken broth was used for the nutritional analysis.
More recipes with sunflower oil from Voraciously:
Calories: 200; Total Fat: 10 g; Saturated Fat: 2 g; Cholesterol: 5 mg; Sodium: 110 mg; Carbohydrates: 26 g; Dietary Fiber: 2 g; Sugars: 4 g; Protein: 6 g.