Crema de cepa de apio (Creole celery root cream)

credit: Aunt Clara’s Kitchen

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 25 minutes

Yield: 6 servings


  • 2 tablespoons of olive oil
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 2 small carrots, peeled and sliced
  • 4 medium potatoes, peeled and cubed
  • 2 lbs celeriac, peeled and chopped
  • 1 tsp cumin powder
  • 1 bay leaf
  • 1 1/2 quart vegetable broth
  • Salt
  • Pepper


  1. Heat the oil in a pan over medium-low heat.
  2. When the oil is hot, add the chopped onion. Cook and stir until it turns transparent.
  3. Add cumin powder, bay leaf, celery. Cook and stir for a minute.
  4. Add carrots, celeriac and potatoes, lower heat to minimum and add two tablespoons of broth.
  5. Cover and simmer for 5 minutes, stirring occasionally to prevent sticking or burning.
  6. Add the remaining vegetable stock, cover and simmer until the vegetables are cooked through.
  7. Cool to room temperature.
  8. Once cool, blend the soup, season with salt and pepper to taste.

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