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

Easy

Save (7)

Rate

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

Try Amazon Fresh

Get fresh food news delivered to your inbox

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.

Load Comments

Recommended from Chowhound

Gabrielle Hamilton's Go-To Christmas Eve Meal

(04:54)

Video from My Food Thing

This holiday episode of My Go-To Dish features Gabrielle Hamilton, bestselling author and chef-owner of Prune restaurant in New York City. Her traditional Christmas Eve meal is simple: homemade minestrone soup, grilled cheese sandwiches, and high-end champagne. To make her go-to meal your own, get her Minestrone Soup with Grilled Cheese Sandwiches recipe.