Are you familiar with celeriac, or celery root? It basically tastes like a more delicate, complex version of celery, but it's definitely not celery. It's an ugly root that normally most people probably wouldn't look twice at. It's in the picture below in the lower left, after I peeled it.
I got one of these beauties (read more about celeriac here) in my CSA box a couple of weeks ago, and after some inspiration from my friend Meghan, decided to use it in a soup. It's really a simple soup, and it tastes great along with being warming to cold winter bones. I highly recommend it.
1 celeriac (celery root), peeled
3 cloves of garlic
Butter or butter substitute (I use Earth Balance) - 2 tablespoons
Veggie stock or vegetable bouillon (1 cube)
Salt (I used Eatwell Farm lemon salt, but any sea salt is fine)
Chili powder - 1/8 teaspoon
White pepper - 1 teaspoon
Olive oil (not shown) - 2-3 tablespoons
Water (not shown) - 6 cups
Immersion blender (or regular blender/food processor)
Peel your celery root.
Clean your leeks. Peel your garlic.
Heat the olive oil & butter in a large saucepan.
|lemon salt from my- CSA, eatwell farm|
|leeks and garlic, chopped up|
Add sea salt at this time to aid in softening.
|cubed celery root|
|happy leeks & garlic|
|after adding the celery root + water + bouillon|
After 45 minutes has passed, turn off heat and get out your immersion blender (or food processor). Add chili powder and white pepper at this time, then blend until smooth. This is a soup that benefits from being really smooth, so don't hold back! If you think the soup is too thick, just add water, and obviously taste to adjust seasonings like salt (I definitely had to add salt, but not very much).
Then, scoop the soup into bowls and garnish with parsley or whatever else you like!
|So very tasty ... I had two bowls|
Be sure to let me know whether you try this recipe and what modifications you make, if any. Here's to eating well in 2013!