Thursday, January 18, 2018

Celery Root Soup - A New Family Favorite!

Another easy and delicious recipe for you!  Replace butter with olive oil and it is Vegan-approved.
This is a new favorite at my house with both my vegetarians and meat-lovers.  My kids were especially impressed with the delicious and delicate flavor of this soup.
If you don't count the salt and pepper it is only 5 ingredients - butter, leeks, onions, celery root, and water.  Enjoy!

Celery Root Soup
Adapted from Fine Cooking, Issue 75

3 Tablespoons unsalted butter
2 medium leeks (white and light green parts only), halved lengthwise, cut crosswise into thin half-moon slices, rinsed thoroughly, and drained
1 medium yellow onion, thinly sliced
5 cups water (add more or less depending on desired thickness of soup)
1 teaspoon kosher salt; more to taste
1-1/2 lb. celery root (about 1 large)
Freshly ground black pepper
crème fraiche, diced avocado, fresh herbs, sliced almonds, etc. (optional toppings)

In a large heavy-based pot, melt the butter over medium-low heat. Add the leeks, onion, and a generous pinch of salt and cook, stirring occasionally, until very soft and lightly golden but not brown, 15 to 20 minutes. Meanwhile, peel the celery root with a sharp knife (expect to slice quite a bit off the exterior as you trim). Halve the peeled celery root lengthwise and cut each half into 1-inch-thick wedges. Cut each wedge crosswise into 1/4-inch slices. You should have about 5 cups.  Add the celery root, 1 teaspoon salt, and 1/2 cup water to the leeks. Cover and cook until the celery root is tender, 10 to 15 minutes. (Check occasionally; if all the water cooks off add another 1/2 cup water.) Add 4 cups water, bring to a simmer, and continue to cook another 20 minutes. Let cool slightly.  Purée the soup (with a hand blender or in a stand blender) to a very smooth, creamy consistency. To serve immediately or return to pan to keep warm   Ladle into bowls and enjoy with or without toppings!
OR Let cool completely and then store in the refrigerator for up to two days.  This soup also freezes beautifully.  When reheating the soup:  If it’s too thick, gradually thin it with as much as 1 cup water.  Taste and add more salt as needed.