Ingredients for this soup can be found commonly in the hills of Emilia-Romagna, there it would be called zuppa di sedano-rapa and in keeping with the Italian model of cooking a few simple but high quality ingredients produce the best flavors. This soup is one of my all-time favorites-- it's absolutely delicious and so simple to make.
If you have never worked with celeriac (celery root) remove the outer skin by first slicing the off the end and using the flat surface you create as a base to stand up the bulb. You can then remove the skin by slicing downward all around.
Recipe by Amber Share
4 ounces proscuitto, sliced finely
1/2 onion, diced
2 large bulbs celeriac, peeled and diced into 1 inch cubes
32 ounces low sodium chicken broth
4 tablespoons olive oil
1 teaspoon salt
In a large pan fry proscuitto until crisp in 2 tablespoons olive oil. Remove with a slotted spoon and set aside. In the same pan, over medium heat, add 2 tablespoons olive oil, the celeriac and onions, and 1 teaspoon salt. Stir and cook 15 minutes. Add broth. Bring to a boil then reduce and simmer 30-40 minutes or until completely soft. Blend or process until smooth. Serve topped with the fried proscuitto.
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