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Dotdash Meredith
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Roasting celery and celery root intensifies their flavors in this silky-smooth, healthy soup recipe. Serve topped with a swirl of yogurt and herbs or a drizzle of extra-virgin olive oil.
Prep/Cook Time: 40 Minutes, Servings: 4
Ingredients
- 2 cups sliced celery (1-inch pieces)
- 2 cups diced celery root or yellow potatoes (½-inch pieces)
- 2 shallots, quartered
- 2 tablespoons extra-virgin olive oil, plus more for serving
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2½ cups low-sodium chicken or vegetable broth, heated
- 4 teaspoons chopped celery leaves or parsley
Directions
- Preheat oven to 450°F.
- Toss celery, celery root (or potatoes), shallots, oil, salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, until very tender, about 25 minutes.
- Puree the vegetables and hot broth in a blender until smooth. (Use caution when blending hot liquids.) Drizzle each portion with oil, if desired, and top with celery leaves (or parsley).
© Dotdash Meredith. All rights reserved. Used with permission.