Roasted Celery Root Soup

Much less well-known than the green celery stalks, the gnarly-looking root celery comes from essentially the same plant bred for the tasty roots. Root celery has a sweet savory flavor that goes well with other root vegetables like carrots and parsnips. It makes for a wonderfully flavorful soup. Feel free to substitute chicken breast for the thighs if you prefer, or omit the chicken for a light vegetarian version.

Ingredients (serves 3-4)

1 small onion
1/2 large celery root
1 large carrot
1 parsnip root
1 tart apple
3 chicken thighs
1 bay leaf
4 cups water
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch ground rosemary
2 green onions
salt, oil

Step 1

Preheat oven to 400 F. Peel the onion, celery root, carrot, parsnip, and apple and cut into cubes. (Make sure to generously peel the celery root so there are no dirt pockets.) Layer onto a lined baking sheet and drizzle with 2 tablespoons oil and sprinkle with salt. Roast for 30 minutes, stirring at half-time.

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Step 2

While the vegetables are roasting, cut up the chicken thighs and with a little oil, fry until done. Toss in the bay leaf for extra flavor.

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Step 3

Add the roasted vegetables to the chicken and cover with 4 cups of water. Bring to a simmer and cook for a few minutes more.

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Step 4

Adjust the salt, add the spices, and add the green onions to garnish.

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