Celery Root Soup
Also called celeriac sometimes
This recipe makes about 2½ quarts
Celery root is a vegetable all its own; it’s not actually the root of regular celery. The best way to attack celery root is with a paring knife, first cutting off the gnarled roots then trimming off the skin.
¼ – ½ stick butter
4 celery stalks, chopped
¼ cup finely chopped shallot (or 1 leek, sliced)
2 – 2½ pounds celery root, (about two large roots) peeled and cut into 1/2-inch cubes
8 cups water
¼ – ½ cup heavy cream or coconut milk
salt and pepper to taste
¼ C finely chopped fresh parsley
Over medium low heat, melt the butter in a deep pan. Add celery and shallot/leek and sauté until soft but not overly browned, about five minutes. Add celery root and sauté a few minutes more, then add 6 cups of water and turn up heat slightly. Bring to a boil then turn the heat lower and simmer with a lid on for 35-40 minutes until the celery root is easily pierced with a fork.
Working in small batches (to reduce the odds of splattering hot liquid on yourself and all over your kitchen) puree the soup in a blender until very smooth. If you prefer soup with more texture, only puree half of the celery root and leave the rest in chunks. Return the blended soup to the pot and slowly stir in cream or coconut milk. Use the remaining 2 cups of water to thin out the soup to your desired consistency. Add salt and pepper to taste. Garnish with parsley.
I attack a celery root the same way I attack a jicama or a pineapple. I cut the thing in half, put the half flat side down and slice it into half moon shapes. Then I run a sharp paring knife around the outer edge cutting off the rough outside. Then I have clean pieces I can chunk up easily.
I like to use a stick blender right in the pot.when pureeing hot liquids. Works fast and much less clean up.
This soup turned out very good. I will make it again. I used coconut milk and stirred in the finely chopped parsley at the end but this is not necessary—a little sprinkle on top when serving is better I think.
This soup makes a great base for other things. To a one cup serving I added some chicken chunks, some rice and some leftover cooked chard and it was so, so warm and filling. By itself it has a mild, earthy, celery-like flavor and could couple with almost anything.
It’s really good served with a swirl of olive oil on top and a glop of coconut milk in the middle; really elegant
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
| current weight: 133.0