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Celery Root Velouté

Posted by Abby Kellie on

Celery Root Velouté

Serves 6

*This can be served as a starter or with a leafy green salad and some crusty bread for a main course. This recipe was adapted from Mimi Thorisson's cookbook French Country Cooking, a total favorite of mine.


  • 3 Tbls butter
  • 1 celery root, peeled and cubed kosher salt and freshly ground pepper
  • 2 cups whole milk
  • 1 cup chicken stock (plus more if necessary)
  • 1 Tbls dijon mustard Piment d'Espelette (available in the Dedalus pantry) chives and truffle oil for garnish


  1. In a large pot, melt the butter over medium-low heat. Add the celery root, season with salt and pepper and cook for 5 minutes. Pour in the milk and stock and bring the soup to a simmer. Cover and reduce the heat and simmer until the celery root is tender, about 20 minutes.
  2. Purée soup in blender, if too thick ass more stock to get to desired consistency. You want it thinner than mashed potatoes, but thicker than a cream. Stir in the mustard and season with salt and pepper as needed. Serve warm with a sprinkle of piment d'Espelette, a drizzle of truffle oil and sprinkle of chives.

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