Celiac is the large and knobbly root of the celery plant, and it tastes marvelous when you roast it.
- 1 large celery root/celeriac, peeled and cut into chunks (trim knobbly bits off with a knife)
- 3 tbsp olive oil
- 2 medium onions, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 medium potatoes, peeled and diced
- ½ tsp sage
- ½ tsp rosemary
- ½ tsp basil
- ½ tsp oregano
- 6 cups vegetable broth
- dash pepper sauce or pinch of cayenne, to taste
- 1 tsp lemon juice
- heavy cream for serving (optional)
Preheat oven to 400F.
Mix celery root chunks and 2 tbsp olive oil in a large roasting dish. Place in the middle rack of the oven for 50 minutes.
Prepare onions, carrots, and celery. Simmer in remaining olive oil in a heavy-bottomed soup pot on low heat, covered. Peel and dice potatoes while you wait, and keep in cold water until you need them.
When celery root is done, remove from oven and add to soup pot. Add potatoes and herbs. Raise heat to low/medium, and cook for a minute or two. Add broth and pepper sauce or cayenne, cover, and simmer for 30 minutes.
Test to make sure potatoes are soft—if not, simmer for 5–10 more minutes. Add lemon juice, and pulse with an immersion blender until smooth. Serve soup with a generous blob of heavy cream and a chunk of French bread.