Celery root cream soup, parsnip cream soup, kohlrabi cream soup, mushroom cream soup, I make all of these soups the Hungarian way and each one is delicious. They are best if made with homemade stock, but if I don’t have homemade stock, I prefer to use water. All right, I will use a Bovril packet if I have to, but I will not use commercial stock, because I really don’t care for that canned soup taste canned stock gives to foods. Besides why bother with cooking, you might as well just warm up a can of soup right?
These soups are really delicious with heavy cream, but if you can’t allow the calories, use table cream or milk. I use a blender to puree my cream soups, just be careful with it, if it’s too hot or if you fill up the jar it can splatter and make a mess and potentially burn your hands and face. If I have time, I wait until the soup cools down and puree in small batches, otherwise I hold down the top with all my might when I turn on the blender. You can use a stick blender of course, but this will not give you that lovely smooth consistency. Not many of us use mechanical vegetable strainers anymore, but it is possible to puree with a wooden spoon and a large sieve. The only drawback is you have to slightly overcook the vegetables and loose food value.
CELERY ROOT CREAM SOUP
1 large celery root - otherwise known as celeriac. It is NOT celery.1 large onion, peeled and diced
2 Tbsp extra virgin olive oil
4 sprigs of fresh parsley
2 cups homemade chicken or pork stock
2 cups cold water
1 egg yolk
2 Tbsp flour
1/3 cup cold water
1/2 cup heavy cream
salt and pepper to taste
• Peel the celery root with a sharp paring knife.
• Rinse and chop into 1/2 inch strips or cubes.
• Place the olive oil in a non stick skillet and add the chopped celery roots.
• Sparingly sprinkle a little salt on the celery root. Keep in mind the stock you will use is salty already. It is better to add salt at the end if needed.
• On medium low heat lightly sauté, stirring often until the celery root is lightly caramelized.
• Meanwhile add the stock and the water to a medium Dutch pot and bring to a simmer.
• When the distinct celery root aroma begins to rise, add the onions and sauté, stirring for one more minute.
• Add the celery root onion mixture to the Dutch pot and cover with a lid.
• Slow simmer soup for 5 minutes or until celery root is tender.
• Remove from heat and let soup cool down a little.
• In the meantime whisk together the egg yolk, 2 Tbsp of flour and 1/3 cup cold water in a small bowl until no lumps remain. If lumps should form, force it through a fine sieve.
• Puree soup in a blender and then place back in the same Dutch pot.
• On very low heat, slowly heat up the pureed soup.
• Ladle a little bit of hot soup into the egg yolk mixture. This will temper the egg yolk so it will not curdle in the hot soup.
• Then gradually add the egg yolk mixture to the soup.
• Slowly simmer for a couple of minutes.
• Adjust the salt and add ground pepper to taste.
• Stir in the heavy cream and serve immediately.
• Some people add a couple of tablespoon of butter to keep skin forming on the top. This is not necessary if you keep the soup covered.
• Keep leftover soup covered and refrigerate it.
• Heat up leftover cream soups slowly just under the boiling point. Do NOT boil once the cream or milk is added to cream soups.
