Celery root soup is an excellent appetizer and is served with meals to give a wholesome experience. The creamy, smooth texture of the celery soup makes people ask for more. There are many variations of making this soup, with a number of ingredients. A bowl of rich and creamy celery soup can be enjoyed before lunch or dinner. The calories in a bowl of celery soup is approximately 280 kilojoule (kJ). Potato Celery Root Soup Required Ingredients

• Celery roots, peeled and chopped, 3
• Large potatoes, peeled and diced, 2
• Large white onion, chopped, 1 cup
• Vegetable broth, 5 cups
• Dill bunch, chopped, 1
• Garlic cloves, minced, 5
• Milk, ½ cup
• Ground cumin, 2 teaspoons
• Olive oil, 5 tablespoons
• Salt to taste

Instructions for Cooking Wash the celery root and potatoes and peel them. Now chop them the vegetables into cubes and keep them aside. Now take a medium-sized saucepan and heat the olive oil. Saute the chopped onion in it for about 5 to 10 minutes till it turns translucent. Add the cumin, garlic and salt, and stir for about a couple of minutes. Transfer the diced celery roots and potatoes to the saucepan and cook them for about 10 minutes till they become soft. Continue stirring to avoid the potatoes from getting stuck to the pan. Pour the vegetable broth and milk in the pan and reduce the heat, once it begins to boil. Allow the soup to simmer for about 20 minutes and then remove it from the heat. Once the soup cools down a bit, transfer it to a blender jar and process it till a creamy mixture is formed. Empty the contents in the same saucepan and warm the soup for about five minutes. Garnish the soup with finely chopped dill. Celery Root Soup with Truffle Oil Required Ingredients

• Celery root, peeled and diced, 2
• White truffle oil, 5 tablespoons
• Medium-sized onion, finely chopped, 1
• Butter, 4 tablespoons
• Chicken or vegetable stock, 4 cups
• Cream or milk, 1½ cups
• Freshly ground black pepper, 2 teaspoons
• Salt to taste

Instructions for Cooking Take a large pot and melt the butter over medium heat. In the melted butter, saute the onions till they turn pinkish brown and appear translucent. Now cook the celery root, along with the potatoes and chicken stock (adding vegetable stock will also make the soup taste great) and bring the mixture to a boil. Add the cream or milk to the soup and stir to incorporate the ingredients. Remove the pot from the heat and place it on a wire rack to cool the soup. After the soup has cooled down slightly, pour it into a food processor jar and blend to get a creamy puree. If you find the soup to be thick, then add required amount of milk to get the desired consistency. Reheat the soup in a saucepan and drizzle truffle oil over it before serving. Leek and Celery Root Soup Required Ingredients

• Celery root, peeled and coarsely chopped, 2½ cups
• Celery stalk, coarsely chopped, 3
• Leek, white part only, chopped, 2
• Medium-sized onion, diced, 1
• Chicken stock or broth, 3 cups
• Garlic cloves, thinly sliced, 6 to 8
• Skim milk, ¼ cup
• Freshly ground black pepper, 2 teaspoons
• Sliced chervil or tarragon, 2 tablespoons
• Olive oil, ¼ cup
• Salt to taste

Instructions for Cooking Wash and chop the celery root, celery stalk and leek. In a large saucepan, warm some olive oil and saute the chopped onion and garlic. Transfer the chopped celery root, stalks and leek and cook for about 5 minutes. Pour the broth and allow it to simmer for about 25 minutes over low heat till the celery root becomes soft. Blend the soup into a puree and season with pepper and salt. Reheat the soup and garnish with minced chervil or tarragon before serving. As you see, celery root soup can be easily prepared at home. A steamy bowl of soup, with crackers or soup sticks can be a great accompaniment for any occasion. Bon Appetit!