I noticed that celery root soup is becoming more popular these days. You can find it in restaurants and hear people bragging about it at dinner parties. I think you may have noticed by now that I love to make soup, so I could not help but digging into the topic too. I found many variances but decided to combine two recipes I found, one with mascarpone and one with shrimps. I thought a celery root soup with shrimps would be good and I have to admit that it turned out pretty well.
This is what you need:
- 1 celery root
- 1 large potatoe
- 125 gr mascarpone
- 125 gr shrimps
- 1 liter vegetable stock
- 1 garlic clove
- 2 shallots
- pepper and salt
Peel and cut the celery root. This may be a bit of a challenge. I used a sharp potato peeler to cut off most of the peel. You will need a normal knife to get into the corners at the bottom of the root. After that, peel the potato.
When the celery root is peeled cut it in dices together with the diced potato.
Fry the grated garlic clove together with the minced shallots in a little vegetable oil. Then add the diced celery root, potatoes and the vegetable stock.
Cook the ingredients for 15 minutes. Then use a hand blender to turn the cooked ingredients into a soup. I have seen that some people put the soup through a sieve before adding the additional ingredients. I prefer not to because I usually eat the soup for lunch and want it to be filling. Up to you really. Finally add the mascarpone and let it melt into the soup while gently stirring.
Add a small hand of shrimps and chives to the soup before serving, and you’re ready to go!