Asparagus and Celery Root Soup

Asparagus and Celery Root Soup

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I make this Asparagus and Celery Root Soup with white asparagus rather than green. White asparagus have a more delicate flavor than green and allow the flavor of the mild celery root to come through. Fresh white asparagus are only available during Spring and Summer. I remember how excited my Mother used to get when I showed them to her because she couldn’t eat green vegetables. White asparagus are available in bottles but the texture is too soft and the flavor is just not the same. Fresh white asparagus are a real treat and a must for this Asparagus and Celery Root Soup.

Leeks add another layer of flavor to this mild but surprisingly interesting and satisfying puréed soup. You can serve it hot or cold. I garnish it with one or two asparagus tips and some snipped chives or scallions for color. For crunch, you can add some croutons.

Note: You may be wondering why I use water rather than vegetable or chicken broth. The answer is that the flavor of the celery root and white asparagus is so delicate that I don’t want to dilute them with flavors from anything else.

Prep time: 15 minutes

Asparagus and Celery Root Soup

By Gloria Kobrin Published: July 24, 2023

  • Yield:

  • 10 cups


  • 1/4 cup olive oil
  • 3 large leeks- white part only about 5 1/2 cups sliced leeks
  • 1 teaspoon sea salt
  • 8 ounces celery root after being trimmed
  • 16 ounces white asparagus
  • 1 large Russet Potato
  • 8 cups water


  • colander
  • 3 quart soup pot
  • 2 mixing bowls
  • electric food processor steel knife inserted


  1. Cut off root ends of leeks. Cut off the white parts and slice coarsely. Place them in colander and rinse under cold water until clean. Save green parts of leeks for another soup or garnish.
  2. Slice off all the hairy parts of the celery root.. Cut the root in small chunks. Set aside in a mixing bowl.
  3. Break off the brittle ends of the asparagus. Cut off asparagus tips and save to steam and use for garnish. Take remaining asparagus stalks, rinse them off and cut into thirds. Add to celery root. Steam asparagus tips in a small pot or microwave. They take about two minutes to steam.
  4. Peel potato and cut into chunks. Place in remaining mixing bowl and cover with cold water.
  5. Pour olive oil into soup pot. Heat over medium flame. Add leeks, sprinkle with salt and stir until leeks are covered with oil. Stir every few minutes so leeks don't burn. When leeks are soft, add celery root, asparagus and potato. Pour water over vegetables and bring to a boil. Reduce to a simmer. Simmer uncovered about 30 minutes or until celery root and potato can be smashed with the back of a wooden spoon. Remove from heat and let cool about 10 minutes.
  6. Pour three cups at a time into bowl of processor. Process until completely smooth. Pour into another pot. Repeat until all the soup has been puréed. Taste. Add more salt if necessary.
  7. To serve: Pour soup into each soup bowl. Garnish with one or two steamed asparagus tips and scattered chives or scallions. Serve hot or cold.