Celeriac & White Bean Soup with Frizzled Sage

Celeriac also known as celeriac, might look strange at the bottom of your CSA share box, but grab a sharp knife and you can quickly reveal the smooth white interior. Celeriac is perfect for soups – it’s celery like flavor makes it a great flavor base. Here a simple bean soup is pureed with celeriac and topped with fried sage. The fried sage adds a great flavor and texture to the soup.

White Bean & Celeriac Soup with Frizzled Sage

This soup really could not be easier! You can leave the celeriac in fairly large chunks since it will be pureed, or if you’re in a hurry cut it smaller so it will cook faster. Purée with an immersion blender then top with the sage. A great weeknight friendly meal for omnivores and vegetarians.

White Bean & Celeriac Soup with Frizzled Sage

White Bean & Celeriac Soup with Frizzled Sage

When the soup is ready frizzle the sage and garlic. Use the larger leaves from the bundle, and carefully fry in olive oil until crisp, but not burnt. I found the best way to do this, was to just fry one or two leaves at a time and remove them from the pan as soon as they started to brown. The garlic chips are also just fried a moment or two per side until golden.

White Bean & Celeriac Soup with Frizzled Sage

White Bean & Celeriac Soup with Frizzled Sage

1 celeriac, skin removed, cut into one inch chunks
1 can or 2 cups cooked cannelini beans
4 – 6 cups vegetable or chicken stock
1/2 cup heavy cream
1/2 teaspoon salt, plus more for seasoning
1 small bunch fresh sage leaves, about a tablespoon of small leaves minced, large leaves reserved
3 large garlic cloves
1 onion, diced
1 tablespoon olive oil, plus more for frying the sage and garlic
1 tablespoon butter

Mince one garlic clove, and thinly slice the rest. Heat the butter and olive oil together over medium heat. Add the onions, garlic, minced sage, and celeriac and cook for 5 – 10  minutes stirring occasionally until the celeriac starts to soften. Add the beans. 1/2 teaspoon of salt, and 5 cups of the stock to the soup. Bring to a boil, then reduce to a simmer. Cook for 20 – 30 minutes, until the celeriac is soft enough to smash with the back of a spoon. Remove from heat and use an immersion blender or blender to blend the soup with the cream until smooth. Add more stock if necessary. Taste and adjust seasoning if necessary.

Frizzle the sage and garlic. Add a about a 1/2 inch of olive oil to a small saucepan. Heat to medium high, then add garlic slices. Fry about a minute per side, then remove from the pan with a slotted spoon. Add the sage leaves a few at a time, flipping carefully. Remove from the pan as they start to brown.

Serve the soup topped with crumbled sage leaves and garlic chips.


Website Proudly Supported By

Learn More