Celery Root Soup with Pumpkin Seeds and Celery Leaves

Rogan Lechthaler

The Downtown Grocery - Ludlow, VT

Don’t let the strange appearance of the celery root deceive you: this bulbous root vegetable yields a rich, velvety winter soup. Thyme, tarragon, and bay leaf bring out its sweet, subtle flavor.


  • 2 large celery roots (about 1 1/2 pounds), peeled and chopped into 2-inch cubes
  • 2 cups water
  • 1 1/2 cups heavy cream
  • 1/2 medium Spanish onion, chopped
  • 1 clove garlic, chopped
  • 1/2 bunch tarragon
  • 1/2 bunch thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 cup picked celery leaves
  • 2 tablespoons toasted pumpkin seeds
  • 1 tablespoon pumpkin seed oil


In a medium pot, cover the celery root with the water and cream. Add the onions and garlic. Wrap the tarragon, thyme, and bay leaf in cheesecloth and tie with kitchen string. Add the herbs to the pot. Bring to a simmer and cook over low heat until the celery root is tender when pierced with a fork, about 45 minutes.

Remove the cheesecloth pouch from the pot and discard. Using a slotted spoon, transfer the celery root and onions to a blender. Add enough cooking liquid to cover the solids. Blend until smooth. Strain through a fine-mesh strainer, using a rubber spatula to push as much of the purée through as possible. If needed, adjust the consistency of the soup with more cooking liquid. Season with salt and pepper to taste.

To serve, divide the soup among bowls. Garnish with celery leaves, pumpkin seeds, and a drizzle of pumpkin seed oil.


4 to 6 servings