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Puree of Celery Root Soup

45 Minutes
8 People
Overhead view of a bowl of celery soup.


1 Tbsp canola oil
1/2 cup chopped fresh leeks, white part only
1/2 cup diced celery
1 lb celery root, diced
1/2 cup peeled and diced Yukon Gold potatoes
1/4 tsp coriander
6 cups chicken stock
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
1 1/2 Tbsp fresh lemon juice


  1. In a large saucepan over medium heat, sauté leeks and celery until leeks become translucent. Add diced celery root, potatoes and coriander and cook for 5 minutes, stirring constantly.

  2. Add chicken stock and bring to a slow simmer. Cook for 20 minutes, or until celery root is tender.

  3. Remove from heat, allow to cool slightly and puree with a hand-held immersion blender or in a food processor. Add salt, pepper and finish with lemon juice.


Use markdown to format table. You can use the following example to start:

Calories 50
Protein 2g
Sodium 87mg
Carbohydrates 7g
Fat 2g
Fiber 1g
Cholesterol 3mg
Servings 8 (3/4 cup ea.)