Celery Root and Cream Broth
A silky French-inspired broth featuring roasted celery root's natural sweetness, tender leeks, and fresh thyme, finished with a touch of cream. This elegant vegetable broth works beautifully as a light supper, a refined soup course, or a sophisticated base for other dishes. The long, gentle simmer allows flavors to deepen and meld into a complex, comforting broth.
- Prep
- 15 min
- Cook
- 40 min
- Wait
- 5 min
- Total
- 1 hr
- Makes
- About 4 cups (960 ml) broth
Steps
Before you start
- Wash and peel the celery root, cutting away all fibrous outer skin
- Have your vegetable stock at hand—homemade or quality store-bought
- Measure out the cream and have fine sea salt ready for seasoning at the end
Sauté the base
- In a large 3-quart pot, melt the butter over medium heat.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and fragrant.
- Do not brown.
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Ready when: Onion is soft and translucent
Tip: Keep the heat at medium to prevent the butter from browning, which would darken the broth.
Add celery root and leeks
- Add the cubed celery root and sliced leeks to the pot.
- Stir well to coat with butter, and cook for 2 minutes, stirring gently.
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Ready when: Vegetables are lightly coated and beginning to soften
Tip: This brief sauté builds flavor and helps the vegetables release their essence into the broth.
Pour in stock and aromatics
- Pour the vegetable stock into the pot.
- Add the thyme sprigs and bay leaf.
- Raise the heat to medium-high and bring the broth to a gentle boil.
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Ready when: Broth reaches a gentle rolling boil with small bubbles breaking the surface
Tip: Watch for the first sign of a boil so you can adjust to a simmer quickly—vigorous boiling will cloud the broth.
Simmer and infuse
- Once boiling, reduce the heat to medium-low and simmer gently for 25–30 minutes.
- The celery root should become very tender and begin to break apart slightly.
- Skim the surface occasionally with a skimmer to remove any foam or impurities that rise.
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Ready when: Celery root is very tender and begins to fall apart when pressed with a wooden spoon; broth has deepened in color
Tip: Gentle simmering extracts flavor without turbulence. If you notice large bubbles, lower the heat a bit more.
Strain the broth
- Place a fine-mesh sieve over a clean pot or large bowl.
- Carefully pour the broth through the sieve, allowing the liquid to drain completely.
- Discard the solids (vegetables, thyme, and bay leaf).
- You should have about 4 cups (960 ml) of clear broth.
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Ready when: Broth is clear and amber-toned; all solids are removed
Tip: Do not press down on the solids—let gravity do the work to keep the broth clear and refined. If you push, you'll cloud it.
Warm the strained broth
- Return the strained broth to the pot and place it over medium heat.
- Warm through for 2–3 minutes until steaming but not boiling.
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Ready when: Broth is hot and just beginning to steam
Tip: Keep the heat moderate to avoid any surface bubbling or reduction.
Finish with cream
- Remove the pot from the heat.
- Pour the heavy cream into the broth in a thin stream, stirring gently with a wooden spoon until fully incorporated.
- The broth will become silky and slightly pale.
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Ready when: Cream is fully blended and broth has a uniform, silky appearance
Tip: Finish off the heat to prevent the cream from curdling. Stir gently but thoroughly to avoid any streaks.
Season to taste
- Taste the broth.
- Season with fine sea salt and white pepper as needed—white pepper keeps the visual refinement of the pale broth.
- If using, add a pinch of freshly grated nutmeg for subtle warmth.
- Stir to combine.
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Ready when: Broth is well-seasoned, with balanced salt and pepper; nutmeg (if used) is evenly distributed
Tip: Taste as you season. Broths can need more salt than you'd expect because salt amplifies the delicate vegetable flavors.
Serve
- Ladle the broth into warm bowls and serve immediately.
- It is delicious on its own or can be accompanied by crusty bread, croutons, or a drizzle of truffle oil.
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Ready when: Broth is piping hot in warm serving bowls
Tip: Warm your serving bowls ahead of time by rinsing them with hot water; this keeps the broth at its best temperature.
Good to know
Tips
- For deeper color and flavor, cut the celery root into larger chunks and roast them in a 425°F (220°C) oven for 15 minutes before adding to the pot. This caramelizes the natural sugars.
- If your broth tastes flat after straining, return it to the pot and simmer uncovered for 5 minutes to reduce and concentrate the flavor before adding the cream.
- This broth pairs beautifully with crispy chestnut accompaniments, grilled shrimp, or a quenelle of herbed crème fraîche as an elegant first course.
- A pinch of white miso paste dissolved in the warm broth just before adding cream adds savory depth without changing the color.
Make ahead
The broth can be made 1 day ahead: cool completely, cover, and refrigerate. Gently reheat over medium-low heat without boiling. The cream can be added just before serving, or stir it in during reheating. The broth also freezes well for up to 3 months; add the cream only after thawing and reheating.
Storage & reheating
Refrigerate cooled broth in an airtight container for up to 3 days. Freeze in ice cube trays or freezer-safe containers for up to 3 months. Reheat gently over medium-low heat, stirring occasionally, until steaming. If frozen, thaw overnight in the refrigerator first. Do not boil after cream is added, as it may separate.
Substitutions
- heavy cream → crème fraîche or sour cream. Use the same amount. Crème fraîche is more stable on heat; sour cream adds gentle tang. Finish off the heat in either case.
- fresh thyme sprigs → 1 teaspoon dried thyme or 3–4 fresh sage leaves. Dried thyme is more concentrated, so use less. Sage adds an earthier, more Mediterranean note.
- vegetable stock → chicken or light vegetable broth, or a mix. Chicken broth adds richness; vegetable broth keeps it vegan. Use homemade or high-quality store-bought to avoid excess sodium.
- celery root (celeriac), peeled → parsnips or a mix of parsnips and celery root (equal weight). Parsnips are sweeter; using half of each balances the earthiness and sweetness beautifully.
