I began making this soup several years ago, when I had an overabundance of string beans in my garden. I couldn’t keep up with the picking, and consequently, some of my beans got very large – too large, I felt, to just steam and serve them. Pureeing them in a soup was a great way to use them up. The recipe that inspired this one called for potatoes, but since I had a good crop of celery root in my garden, I used it instead, to wonderful effect. This soup freezes well and offers delicious autumn flavor even when thawed in February.
Print
RECIPE: Green Bean and Celery Root Soup
- Yield: 7 cups 1x
Ingredients
Units
Scale
- 6 scallions, sliced
- 6 shallots, chopped
- 2 garlic cloves, minced
- 3 tablespoons butter
- 1/2 of a large celery root, peeled and diced (about 2 cups)
- 4 cups chicken or vegetable broth
- 2 lbs. green beans, cut in 1 1/2-inch pieces
- 1/2 to 1 cup yogurt, cream, or half-and-half (to taste)
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon dried tarragon, or 1 tablespoon fresh tarragon, minced
- 1/4 teaspoon pepper
- Salt to taste
- Yogurt and chopped chives for serving
Instructions
- Melt the butter in a skillet on medium heat. Add the scallions, shallots, and garlic, and cook, stirring, until tender. Set aside.
- Cook the diced celery root in boiling water for 15 minutes, until tender. Drain.
- In a soup pot, bring the broth to a boil. Add the beans and simmer for 20 to 30 minutes, until soft. Stir in the scallion mixture and the celery root, along with the yogurt, cream, or half-and-half. Stir to mix.
- Using an immersion blender, puree the soup thoroughly. (Alternatively, the soup can be pureed in batches in a blender or food processor, then returned to the pot.)
- Bring the soup to a boil. Add the lemon juice and tarragon. Let the soup simmer for 1 or 2 minutes, then serve with a dollop of yogurt and a sprinkling of chives.
