Celery Root & Sunchoke Soup

Root veggies plus Yondu broth equals winter soup!
  • Total time

    25 min
  • Level

  • Servings

    5 cups


  • 1-1/2 tablespoons olive oil
  • 1 leek, white part only, finely diced
  • 2-1/2 cups peeled and diced celery root (about 13oz whole)
  • 1-1/4 cups sliced sunchokes (about 5oz)
  • 1/4 cup white wine
  • 2 tablespoons Yondu


    1. In a medium saucepan, heat olive oil over medium heat; cook and stir leeks until soft, about 3 minutes. Increase heat to high; add celery root and sunchokes. Cook and stir about 2 minutes. Add wine; stir until almost evaporated.
    2. Add 3 cups of water, bring to a boil; simmer until celery root is fork tender, about 10 minutes.
    3. Puree mixture until smooth. Stir in Yondu.

    Garnish with pepper, fresh herbs and olive oil.