Savoy Cabbage and Celery Root Soup with Leek Confit


2 tablespoons extra virgin olive oil
1 medium yellow onion, diced (about 1½ cups)
1 medium celery root (also called celeriac), trimmed and diced (1½ to 2 cups)
3 large garlic cloves, minced
½ cup chopped scallions, green tops only
¼ cup Leek Confit
½ Fuji apple, peeled and diced
1 tablespoon country-style Dijon mustard
1 teaspoon minced fresh rosemary
5 cups vegetable broth
⅔ cup quartered baby potatoes
½ small savoy cabbage, thinly sliced (about 3 cups)
1 teaspoon kosher salt (or more, to taste)
½ teaspoon black pepper
½ cup brown basmati rice
½ cup grated Parmesan cheese, optional garnish


Heat the olive oil in a heavy pot, such as a Le Creuset, over medium-high heat. Add the onion, celery root, garlic, scallion tops, and leek confit. Sauté until the onion softens, about 15 minutes.
Add the apple, mustard, and rosemary, and cook for another couple of minutes. The mixture will be very aromatic.
Add the remaining ingredients and bring to a low simmer. Cover and simmer for 40 minutes. Adjust seasoning if needed.


The flavors of this soup are subtle, allowing the celery root, savoy cabbage, and leek confit to come together on equal footing. If you must add meat to it, a couple of pieces of bacon chopped and fried into ½-inch lardon pieces works fine. Adding 1 cup of chopped, cooked chicken is even better, but be sure to add another cup of broth. . If there are leftovers, you’re in luck. This soup is even better the second day.


7 cups


Tuesday, January 21, 2014 - 2:22pm


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