Cauliflower & Celery Root Soup | Ina Garten

By adriennehannis

Ingredients

• 1/4 cup good olive oil, plus extra for serving
• 2 cups yellow onions, chopped (2 onions)
• 2 cups (1-inch-diced) celery root
• 2 cups (1-inch-diced) fennel, cored and stalks removed
• 2 lb (1 medium) cauliflower, cored and cut into florets
• 2 cups good chicken stock
• 2 tsp kosher salt, plus more for seasoning
• 2 Tbsp heavy cream
• Homemade Croutons*
• Chopped fresh chives, for serving

Details

Servings 5
Adapted from parade.com

Preparation

Step 1

Serves

(1 medium) cauliflower, cored and cut into florets

Directions

Heat olive oil in a heavy-bottomed pot or Dutch oven, such as Le Creuset. Add onions and sauté over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Stir in celery root and fennel and sauté for 5 minutes, stirring occasionally. Add cauliflower, chicken stock, and salt. Bring to a boil, lower heat, cover, and simmer for 25 to 30 minutes, until vegetables are very tender. Add 3 cups of water, bring to a boil, lower heat, and simmer uncovered for 20 minutes. Remove from heat.

Working in batches, puree soup in a blender, until very smooth. (Don’t fill blender more than half full or it will overflow!) Pour blended soup into a large saucepan, stir in cream, and add 1 or 2 teaspoons of salt, depending on saltiness of the chicken stock. Reheat soup over medium-low heat. Ladle into soup bowls, sprinkle with croutons and chives, and drizzle with olive oil. Serve hot.

Make it ahead:

Prepare soup and refrigerate for up to 1 week, or freeze for up to 3 months. Reheat before serving. Make the croutons up to 5 days ahead.

Serves 5 to 6

Make It Ahead: A Barefoot Contessa Cookbook,

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