Smoked Celery Root Soup

There is nothing better than roasting root vegetables in the Bull BBQ and pizza oven. This week, I will show you how to create a velvety celery root soup by using Bull’s large fill smoker box. Intense hickory notes enhance the flavor and texture of this root vegetable, creating a creamy, rich soup that will warm the soul.

Let’s be honest, when passing by celery root in the fresh produce section of the store, many tend to shy away from the vegetable. This odd looking root veg and its rough outer appearance often scare onlookers away. Little do people know, celery root, also called celeriac, has the versatility of a potato, the refreshing taste of celery, and its texture is like a parsnip. With the right tender, loving, care, I will teach you how to transform this rugged root vegetable into a creamy, delectable soup for the cold winter evenings.

This week on the menu, smoked celery root soup topped with crispy pancetta and creme fraiche. Slowly smoked in the Bull BBQ, the celery root transforms into a creamy, rich potato-like base. With the addition of homemade chicken stock, roasted and smoked garlic, onions and leeks, the soup is topped off with crispy pancetta, finely diced tart apple and creme fraiche. It’s a mouthful of flavors that perfectly balance and compliments one another. 

Chef’s Note:

• When time to clean the celery root, save the stalks. They are a great addition for making stock or fresh, pressed juice in the morning. 

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SMOKED CELERY ROOT SOUP
Author/Photo/Food & Set Styling: Amy Aberle-Rogan
Recipe Type: Entree
Prep Time: 30 mins | Cook Time: 120 mins | Total Time: 2.5 hrs
Serves: 4

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INGREDIENTS: 

3 each (around 5 pounds) celery root, peeled and cut into 2-inch pieces
1 medium leek, white and light green part, medium dice
1 large yellow onion, medium dice
1 head roasted garlic, click here for recipe
5-6 cups homemade chicken stock, click here for recipe
5 tablespoons extra virgin olive oil, extra at end to drizzle on top of soup
6 ounces crispy pancetta, click here for recipe
1 small tart apple, peeled, cored and cut into small dice
Freshly ground black pepper and kosher salt
Creme fraiche, to drizzle on top of soup
Fresh herbs, for garnish

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RECIPE PREPERATION:

To preheat and light wood chips: Remove the grill grates and preheat the Bull Angus Grill by lighting the outside gas burners on high heat and close the lid. Add a handful of pre-soaked wood chips to the Bull Large Fill Smoker Box. Open the lid and place the box next to one of the lit burners. Allow the wood chips to start smoking, around 15 minutes. Once lit, turn the two inside burners off, keeping the two outside burners on high heat. Place the grill grates back onto the grill. Close the lid and allow the heat to maintain 350 degrees F and the bbq to fill with smoke.  

Cleaning and roasting/smoking the celery root: Cut off the roots/stalks and peel off the outer, rough skin. Cut into 2-inch pieces. Place into a bowl and add 2 tablespoons of oil, salt and pepper. Mix well and place onto a small baking sheet pan. Place the small pan with the celery root onto the center grill grates with no heat underneath, roasting with indirect heat. To avoid the heat and smoke escaping the grill, open and close the lid as quick as you can. Allow the celery root to roast until fork tender, around 2.5 hours at 350 degrees F. Once done, remove from the grill. 

Roasting/smoking the onions, garlic and leeks: Plan the diced onion and leeks into a bowl and add 2 tablespoons oil, salt and pepper. Mix well and place onto a small sheet pan. Place the pan on the upper warming rack, above the celery root, cooking and smoking with indirect heat. To avoid the heat and smoke from escaping the grill, open and close the lid as quick as you can. Allow the onions and leeks to roast until translucent and fork tender, around 45 minutes at 350 degrees F. Once done, remove from the grill. Click here for roasted garlic preparation. 

Crispy pancetta: Click here for the recipe.

Chicken stock: Click here for the recipe. Reserve 1 cup of stock on the side. Once the stock is ready, place the roasted celery root, leeks, onions and garlic into the large pot of hot stock. Using a hand blender, emulsify the soup until smooth. If too thick, add the reserved cup of hot chicken stock. Season with salt and pepper. 

To serve: In a decorative bowl, add the hot soup. Garnish with crispy pancetta, diced apple, creme fraiche, drizzle of extra virgin olive oil and fresh herbs of choice. Eat immediately and enjoy! 

♥ Chef Amy