Thick Celeriac Soup with Gruyère
A velvety celery root and potato soup finished with Gruyère, rich enough for a cozy lunch but simple enough for a weeknight.
Prep 25 min · Cook 45 min · Total 1 hr 10 min · Makes 6 servings
Ingredients
- 1 tablespoon unsalted butter
- 6 small shallots, finely sliced
- 1/4 pound boiling potatoes, peeled and cubed
- 1 3/4 pounds celery root, peeled and cubed
- 2 tablespoons chopped fresh thyme
- Salt
- Freshly ground black pepper
- 5 cups vegetable broth
- Grated Gruyère, for serving
Directions
Set a large stockpot over medium heat and melt the butter until it foams. Stir in the shallots, then cook them over medium-low to medium heat for about 10 minutes, until they turn caramelized. Keep a cup of water nearby, and drizzle in a splash every few minutes so the shallots soften and brown without scorching. Add the potatoes, celery root, thyme, salt, pepper, and vegetable broth, then turn the heat to high and bring everything to a boil. Put the lid on, lower the heat to medium-low, and let the soup simmer for 30 minutes. Transfer the pot’s contents to a blender and purée carefully until completely smooth. Serve very hot, topped with a big pile of coarsely grated Gruyère so it melts right into the soup.