January. The year is trying to start and it will be a while before anything too exciting happens. No special celebrations. Vacations are a long ways ahead. It’s dark. But at least there is this creamy soup to look forward to, made of winter root vegetables with a potato crunch and a touch of green.  

  • 1.5 pounds celery root (about 3 medium roots)
  • one medium russet potato (about 6 oz) 
  • 2 shallots
  • 1/4 teaspoon coriander
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 2 cups of vegetable stock
  • 2 cups of milk
  • salt and pepper to taste
  • 1 cup of heavy whipping cream
  • half a bunch of cilantro

for the potato croutons

  • 1 medium russet potato (about 6 oz)
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • salt

Peel the celery root and the potato and cut into about 1" cubes. Finely mince the shallots. Heat the oil together with the butter in a heavy stock pot on medium heat. Add the shallots and sauté until translucent. Add the potato and celery root together with the coriander and bay leaves and saute until fragrant. Add the vegetable broth and milk to cover the vegetables, sprinkle with salt and simmer for about 30 minutes until the vegetables are soft. 

In the meantime, finely mince the cilantro. Whip 1/2 of the whipping cream until stiff and fold the minced cilantro into the cream. Refrigerate until ready to use.

To make the potato croutons:
Peel the potato and cut it into 3/8" cubes. Heat the oil together with the butter in a heavy skillet and fry the potato cubes until crisp for about 15 minutes. 

When the vegetables in the soup are soft, remove the bay leaves and puree the soup with an emersion blender until smooth. I also always strain my soup through a fine mesh sieve after I puree it to make it really smooth. Add the liquid heavy cream. 

Serve with cilantro cream and potato croutons. 


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