1 medium celeriac (celery root) (roughly 9 oz)
2 carrots (roughly 4 oz)
2 medium russet potatoes (roughly 14 oz)
1 medium shallot (roughly 3 oz)
2 cloves large garlic
2 tablespoons olive oil
1/4 teaspoon salt
3 to 4 cups low sodium vegetable broth
5 sprigs thyme
2 tablespoon olive oil
10 fresh sage leaves
1 to 2 tablespoons heavy cream (optional)
Preheat oven to 425° F.
Cut off skin and roots of celeriac. Dice celeriac, carrots, and potatoes into 1/2 inch cubes. Place on a baking sheet or in roasting pan. Roughly mince shallot and garlic. Add to dice vegetables. Drizzle with olive oil and sprinkle with salt. Toss until all the vegetables are well coated. Roast in the oven 35 to 40 minutes or until the vegetables are beginning to caramelize and brown.
While vegetables are roasting, heat 2 tablespoons olive oil over medium-high heat until hot. Fry sage, 3 to 4 leaves at a time until crisp. Remove from heat and set aside.
When vegetables are done roasting, transfer them into a blender. Add thyme leaves from 5 sprigs into blender with 3 1/2 cups vegetable broth. Puree until smooth. Add more vegetable broth to achieve the consistency you desire.
Transfer soup to a medium pot. Bring to boil over medium heat. Serve with crispy sage, extra thyme and a drizzle of heavy cream.
Tips & Tricks: Be sure to wash and peel celeriac before using it in any recipe.
If you are using an immersion blender or regular blender (not high speed), be sure to peel the potatoes before roasting to achieve a smooth consistency in the soup.
The soup consistency is on the thicker side. After pureeing, add more broth if desired to get a thinner soup.