Ingredients

• 800 g celery root
• 1 piece onion
• 200 g potato
• 1 kg vegetable broth
• 3 tbsp olive oil
• 2 tbsp butter
• 3 tbsp lemon juice
• 3 tbsp fresh dill
• 1 tsp salt
• 1/2 tsp black pepper
• 2 piece bay leaves

Instructions

1. Prepare the vegetables

   Peel the celery root and cut into 2cm cubes, immediately placing in lemon water to prevent browning. Dice the onion finely into 5mm pieces. Peel and cube the potato into similar 2cm pieces. Work quickly as celery root oxidizes fast and turns brown when exposed to air.

2. Sauté the aromatics

   Heat olive oil and butter over medium heat for 1-2 minutes until butter foams. Add diced onion and cook for 5-6 minutes until softened and translucent. The onion should release its moisture and become fragrant but not brown or caramelize.

3. Add vegetables

   Add the cubed celery root and potato to the pan. Cook over medium heat for 8-10 minutes, stirring occasionally until vegetables are lightly coated with oil and beginning to soften around the edges. Do not let them brown or stick to the bottom.

4. Simmer the soup

   Pour in the vegetable broth and add bay leaves. Bring to a boil over high heat for 2-3 minutes, then reduce to low heat and simmer for 25-30 minutes until celery root pierces easily with a fork and potato is completely tender. Remove bay leaves before blending.

5. Blend and season

   Using an immersion blender, puree the soup until completely smooth and creamy, about 2-3 minutes. Season with salt, pepper, and lemon juice. Taste and adjust seasoning as the lemon brightens the entire flavor profile. Do not over-blend or the texture may become gluey.

6. Garnish and serve

   Ladle soup into bowls and sprinkle with fresh chopped dill. Serve immediately while hot, around 70-75°C. The soup should coat a spoon lightly and have a pale ivory color with bright green herb garnish. Do not let it sit too long as it may thicken further.

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