This Celeriac Soup is velvety-smooth, savory, and satisfying! It’s infused with shallots, garlic, white wine, and heavy cream, making it perfect for cold and rainy winter days.
Bring a heavy bottomed pot to medium-low heat, add the olive oil and shallots. Cook for 5 minutes, stirring often. Add garlic and cook for another minute.
While shallots are cooking, prep the celeriac root by washing, then trimming both edges and peeling it. Then dice into 1-inch pieces.
Turn the heat to medium. Add the diced celeriac root to the pot and sauté for 2 minutes.
Add the wine and cook for about 5 minutes or until wine has evaporated half way.
Then add the stock and heavy cream, bring to a boil, then turn the heat down to low and let it simmer with the lid for 15-20 minutes or until fork tender.
Transfer to a blender or use an immersion blender and blend until smooth. Add any additional broth or heavy cream to thin out the soup, if desired. Adjust seasoning.
Ladle into a bowl, drizzle with some olive oil and sprinkle with fresh dill. Enjoy.