Celery Root and White Bean Soup

Celery Root and White Bean Soup is a hearty, pureed soup perfect for a chilly winter meal. Hot soup that’s rich and creamy? Sounds like a great way to beat old man winter at his game!

When many vegetables are out of season, that’s when root veggies get to shine. They are so versatile…roast. mash, fry ’em….but I think that they are superb in soups. So recently I made this Celery Root and White Bean Soup with some of my favorite winter staples.

I get the winter blues. I’m not a fan of the cold, and ironically, even though I’m a total night owl, I really miss that sun….but put on a simmering pot of soup and the kitchen gets all steamy and suddenly winter doesn’t feel so bad. Stirring the pot, tasting for flavor… its a welcome ritual when the weather turns. Especially when it comes time to eat that hot soup! It warms you up from the inside.

This winter white soup is made with celery root, parsnips, onions and white beans making it sweet and savory. Since its all white, for visual appeal it’s all about the garnish. I topped it with Parmesan, bacon, garlic croutons and scallions, but there are so many options. Drizzle it with herb oil, top it with roasted vegetables or maybe some grilled kielbasa. So good!

Time to cuddle up with a warm blanket and a hot bowl of soup! It may be dark and cold, but staying indoors is a great excuse to read a book, watch an old Christmas movie or do some last minute shopping online. Maybe winter is not so bad after all…

Celery Root and White Bean Soup

5 from 1 vote

Print Rate

Course: Soup

Prep Time: 20 minutes mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 20 minutes mins

Servings: 10

Author: Vintage Kitty

Ingredients

• 1 cup dried white beans soaked for 8 hours or overnight (or two cups canned beans)
• 1 1/2 TB salted butter
• 2 cups white onion diced
• 3 cloves garlic sliced
• 1 1/4 parsnips diced
• 1 large celery root
• 1/4 cups white wine
• 5 cups chicken stock
• 3 1/2 cups water
• 1/2 cup heavy cream
• Salt and white pepper to taste

Instructions

• In a large soup pot, melt butter over medium heat.
• Saute onions and garlic until golden.
• Add parsnips and celery root and saute about 5 minutes more.
• Add white wine, stock, water and beans and bring to a boil.
• Reduce to a simmer and cook until veggies and beans are very soft.
• Turn off heat and puree soup carefully in small batches.
• Return soup to pot, add in cream and season with salt and white pepper to taste.
• Garnish and serve!

Notes

The time it takes for the soup to cook depends mostly on the dried beans. Smaller beans cook faster, so I'm a big fan of Bob's Red Mill Small White Beans. However if you are short on time, use canned white beans and rinse them very well.

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