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Celery Root-Horseradish Soup

It's a hearty first course for a winter meal -- or a meal in itself; serve it hot to 4 to 6 people in front of a blazing fire.

Courses: Soup
Serves: 4 people

Recipe Ingredients

4 cups 948mlVegetable or chicken stock
1   Celery root - peeled, chopped
1 1/2 cups 165g / 5.8ozChopped celery with leaves
1   Onion - chopped
1   Garlic clove - sliced
1 cup 237mlWhipping cream
1/2 teaspoon 2.5mlSalt
2 teaspoons 10mlPrepared horseradish - squeezed dry
  (or 1 tspn fine-grated fresh horseradish
1 tablespoon 15mlWhite wine vinegar
1 1/2 tablespoons 22mlChopped parsley - for garnish

Recipe Instructions

Put the stock, celery root, celery, onion, and garlic in a medium saucepan, bring to a boil, reduce heat, cover, and simmer for about an hour. Remove from heat, then puree the solids in a food processor or blender -- then mix in the stock until smooth. Return to the saucepan with the cream and salt, then heat through.

When you're ready to serve it, stir in the horseradish, vinegar, and pepper. Ladle it into bowls and garnish with parsley.

If you're serving it as a meal in itself, serve with crusty black bread, strong cheese, and a salad of greens.

Soup Of The Evening...Beautiful Soup at


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