Celeriac Soup

Name: Celeriac Soup
Yield: 4 Servings
Ingredients: 4 ounces Proscuitto, sliced finely; 1/2 onion, diced; 2 bulbs celeriac, peeled and diced; 32 ounces low sodium chicken broth; 4 tablespoons olive oil; 1 teaspoon salt; 1/4 teaspoon white pepper

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4 Servings Easy

Total: 1 hour Active: 15 minutes

1 Rating

Ingredients (7)

4 ounces Proscuitto, sliced finely
1/2 onion, diced
2 bulbs celeriac, peeled and diced
32 ounces low sodium chicken broth
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon white pepper

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Ingredients for this soup can be found commonly in the hills of Emilia-Romagna where celery, mushrooms and truffles thrive and pork is king. There it would be called minestra del sedano-rapa and in keeping with the Italian model of cooking a few simple but high quality ingredients produce the best flavors.

by Eat Like Athena

Instructions

1In a large pan fry Proscuitto until crisp in 2 tablespoons olive oil. Remove with a slotted spoon and set aside.
2In the same pan, over medium heat, add 2 tablespoons olive oil, the celeriac and onions, and 1 teaspoon salt. Stir and cook 15 minutes. Add broth. Bring to a boil then reduce and simmer 30-40 minutes or until completely soft.
3Blend–careful it’s hot!
Serve topped with Proscuitto.

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This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.