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Celeriac Soup with Tomato-Horseradish Tapenade
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A comforting celeriac soup served with a zesty tomato-horseradish tapenade.
Servings
8
Prep time
25 min
Cook time
35 min
Category
Soups
Ingredients
8 1/2 cups water, divided, plus more as needed
2 1/2 pounds celeriac (celery root), peeled and cut into 1-inch chunks
1 medium onion, diced
6 cloves garlic, peeled
1/4 cup sun-dried tomatoes
2 tablespoons diced celery plus 2 tablespoons finely diced celery leaves
1 tablespoon freshly grated peeled horseradish
1 tablespoon extra-virgin olive oil
2 teaspoons capers, rinsed
1/4 teaspoon salt
Instructions
Combine 8 cups water, celeriac, onion and garlic in a large pot. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover and cook until the celeriac is tender, 30 to 40 minutes.
Meanwhile, combine sun-dried tomatoes and the remaining 1/2 cup water in a small saucepan. Cook over medium heat until the tomatoes are fully rehydrated and the liquid is almost completely evaporated, 2 to 3 minutes. Drain any excess water. Transfer the tomatoes to a cutting board and let cool for 5 minutes. Mince them and mix with celery, celery leaves, horseradish, oil and capers in a small bowl.
Puree the soup, in batches, until very smooth. (Use caution when blending hot liquids.) Return the soup to the pot to warm over low heat, adding water, if desired, to adjust the consistency. Season with salt. Serve the soup with the tapenade.
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