Cauliflower and Celery Root Soup

Sometimes it’s really fun to start cooking with just one ingredient in mind and build from there. In keeping with preparing seasonal food, I had in my mind that I wanted to try a cauliflower soup. I recently made a Broccoli Cheese Soup that was to die for…so I wanted to mix it up a little bit and play with some new flavors.

Celery Root is another in-season veggie, and since the base of many soups is already onion, carrot and celery, I figured throwing celery root in instead would be an easy substitution. I also REALLY love leeks in soup. To tell the truth, I love leeks in anything. They are awesome used in place of a regular onion, as they have a more complex onion flavor. I really love their light green color too.

One of my favorite tools in the kitchen is The Flavor Bible. It’s a great way to learn how to pair different ingredients and I use it a lot to double check myself. I used it with this soup to make sure the cheese I wanted to add would work well with the other ingredients and sure enough, perfect match! I ended up going with cauliflower, celery root, leeks, truffle oil and gruyere cheese. Ahhhh-mazing! If you’re looking for something a little less intense, scratch the drizzle of truffle oil and add fresh dill instead. I plan to try that next!


For the soup:

1 tablespoon olive oil
1 medium celery root, peeled, cut in 1 inch cubes
1 medium cauliflower, cut in 1 inch pieces
1 medium leek, quartered and chopped
2 garlic cloves, minced
4 cups chicken stock
2 inch chunk of parmesan cheese
½ cup heavy cream
splash of white wine
salt and pepper, to taste
4 oz. shredded gruyere cheese, for garnish (optional)
white truffle oil, for drizzling

For the crispy kale:

1 bunch kale, tough stems removed and chopped into 2 inch chunks
1 tablespoon olive oil
salt and pepper, to taste

  1. Heat one tablespoon olive oil in a large pot over medium heat. Add the leek and sauté until becoming translucent. Add celery root and cauliflower; sauté 3 minutes . Add garlic and sauté 1 minute.  Add splash of wine and simmer until it is mostly absorbed.
  2. Add chicken stock and parmesan cheese chunk. Bring to a boil.
  3. Cover and reduce heat to low to simmer until vegetables are very tender, about 30 minutes.
  4. Meanwhile, toss kale with olive oil, salt and pepper. Roast in a 350 degree oven until crisp, 15 to 20 minutes. Remove when kale is crispy, you may have to watch for this.
  5. Carefully transfer in batches to a blender. Purée until smooth. Return soup to pot. Stir in cream, salt, pepper. Add more cream or stock if you need to until you reach desired consistency. Simmer 5 minutes. Taste to adjust seasoning. Serve in bowls with a drizzle of truffle oil and sprinkling of Gruyere. Garnish with a few crispy kale leaves. Serve remaining kale chips alongside soup.

***A variation to the truffle oil would be to stir in about a tablespoon of fresh chopped dill. Where the truffle oil will add richness, the dill would brighten up the soup.***


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