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Peel celeriac and potatoes and cut into medium size cubes. Heat olive oil in a large soup pot. Add onion and garlic and sauté until they begin to brown. Add potatoes and celeriac and stir everything together. Pour in enough vegetable broth or water to cover vegetables. Bring to a simmer and cook until potatoes and celeriac are very tender. Using an immersion blender, blend everything until smooth. If you don’t have one, you can also use a regular blender and purée in batches. Add more water if consistency is too thick. Stir in cream and dried thyme, if using, and season with sea salt and pepper. Divide soup between bowls, drizzle with olive oil and top with croutons, if desired.
Celeriac Root, Potatoes, Garlic Cloves, Onion, Heavy Cream or Coconut Cream, Vegetable Broth or Water, Olive Oil, Thyme (optional), Sea Salt and Pepper