RECIPE: Green Bean and Celery Root Soup


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.

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Green bean and celery soup

RECIPE: Green Bean and Celery Root Soup

  • Author: Laura Roosevelt
  • Yield: 7 cups 1x


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


  1. Melt the butter in a skillet on medium heat. Add the scallions, shallots, and garlic, and cook, stirring, until tender. Set aside.
  2. Cook the diced celery root in boiling water for 15 minutes, until tender. Drain.
  3. 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.
  4. 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.) 
  5. 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.

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Laura D. Roosevelt
Laura D. Roosevelt
Laura D. Roosevelt is a journalist and poet who lives in West Tisbury, and is currently at work on a memoir. “When it comes to kindling, my current favorite fire starter is the dried stalks from last year’s garlic harvest.”
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