Name: Celery Root Soup with Shiitake Ginger Chef Butter
Ingredients: 2 Tbs olive oil; 1 large onion, peeled and chopped, about 1 cup; 2 medium celery roots, peeled and chopped, about 6 cups; 2 medium potatoes, peeled and chopped, about 2 cups; 2 cups chicken stock; 2 cups water; 1 bay leaf; Salt and white pepper; 1 roll Shiitake Ginger

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Celery Root Soup with Shiitake Ginger Chef Butter

Creamed soups are the perfect canvas for Chef Butter creativity. Any of the butters would be delicious with this rich, all vegetable soup. I thought Shiitake Ginger would take it to the next level and WOW, it really does. Celery root is plentiful in the early spring. Adding potato gives it a creamy texture without the addition of cream.

Servings: 6

Ingredients

2 Tbs olive oil
1 large onion, peeled and chopped, about 1 cup
2 medium celery roots, peeled and chopped, about 6 cups
2 medium potatoes, peeled and chopped, about 2 cups
2 cups chicken stock
2 cups water
1 bay leaf
Salt and white pepper
1 roll Shiitake Ginger

Instructions

Heat the olive oil in a large pot over medium high heat. Add the onion and sauté until translucent, about 5 minutes.
Add the celery root and potato and combine with the onion. Add the stock, water and bay leaf and bring to a boil.
Turn the heat down, cover and simmer until the vegetables are soft and mushy.
Remove the bay leaf and purée with an immersion blender or regular blender until smooth. Season with salt and white pepper to taste.
Ladle the hot soup into individual bowls and drop medallions of Shiitake Ginger Chef Butter on the surface. Allow to melt and swirl it into the soup. Enjoy!