Fresh Watercress, Potato And Celery Root Soup

  1. In a medium pot over medium-low heat, bring the chicken stock to simmer; make a slit in the roasted jalapeno and add to the stock; simmer 2-3 minutes; remove from heat and discard the pepper.
  2. Melt butter in a heavy large saucepan over medium-low heat. Add onion, garlic, celery and thyme; saute until tender, about 10-12 minutes.
  3. Mix in stock, potato and celery root. Cover and simmer until potato and celery root are very tender, about 20-25 minutes.
  4. Add the watercress and reserved celery leaves simmer just until wilted and tender, about 2 minutes. Remove from heat.
  5. Using an emersion blender or a food processor or blender, puree soup in batches until desired smoothness (I like my soup to have some texture).
  6. If using the food processor or blender, return soup to saucepan; taste and add salt and lemon juice, if desired. (Can be prepared one day ahead. Cool to room temperature; cover and refrigerate).
  7. To serve hot, bring soup to simmer, ladle into bowls, garnish with a dollop of sour cream or creme fraiche and watercress leaves (photo #1) or mix in sour cream or creme fraiche (photo # 2 ). Enjoy!

peppers, chicken stock, unsalted butter, onion, garlic, russet potato, celery root, celery root shuts, salt, thyme, bunches, lemon, sour cream

Taken from food52.com/recipes/18992-fresh-watercress-potato-and-celery-root-soup (may not work)

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