Celery Root and Asparagus Soup

Celery root is a new vegetable discovery of mine.  I’ve had celery root in a few dishes at restaurants and most recently as a roasted vegetable when we went to our friends Oliver and Jo’s place for dinner.  It was about time I gave this interesting vegetable a second look.  I finally bought a giant celery root bulb not really knowing what I was planning on doing with it. When I got around to using my celery root I looked up what celery root tasted like.  What I read is that celery root has a mild celery flavor with the texture of a potato when cooked.

I decided to use my celery root in an asparagus soup. I usually make asparagus soup with a potato to add a bit of creamy texture; I figured celery root would add the same creamy texture with the added bonus of a celery flavor. Because this soup has so much natural vegetable flavoring, I skipped my usual soup herbs and spices. it really doesn’t need them. This soup turned out delicious, the family loved it 😋.  Here is the recipe.


Celery Root and Asparagus Soup


  • 1 celery root, peeled and cut into small chunks
  • 5 cups cut asparagus
  • 1 large shallot finely chopped
  • Olive Oil or butter
  • 5 cups vegetable broth
  • Salt and pepper
  • 1/4 cup sour cream


  • In a large pot heat 2 tbsp butter or 2 tbsp olive oil. Add the shallots and sauté until tender. Next add the celery root and asparagus, salt, pepper, and all the broth. Cook covered for 5-10 minutes until the vegetables are tender. Turn the stove off.
  • Blend into a puree with a hand blender. Put the soup back on the stove and add sour cream and mix-in.  Heat through for an additional 5 minutes.
  • Serve hot with extra black pepper.

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