Celery Root Soup
Recipe & Photography by Eda Ildam
2 medium Celery Root
1 medium Onion
3 tbsp Olive Oil
1 tbsp Butter
1/2 lemon, juiced
Salt & Pepper for seasoning
In a medium stewpot melt down the butter and combine with olive oil.
Chop onions and carrots and stir in the pot until tender.
Chop the celery roots into cubes and rub them with lemon juice to keep them bright. Add to the pot with 3 cups of hot water. Close the lid tightly and cook for around 15 minutes on a medium heat.
Transfer everything to a blender or use a handheld mixer and blitz to a creamy texture. If the soup is too thick, add more water.
Season with salt and pepper. You can use dried thyme leaves right before serving.