Celeriac Soup Recipe
Celeriac root is an unusual vegetable related to celery that has a fantastic flavor. If you can’t find it, 4 stalks of celery can be substituted. The vegetable stock can be made concurrently with the onion, the leek trimmings, the potato and celeriac peelings, plus a bay leaf. Remember to slit the leek with a knife lengthwise from about 3 inches from the root end all the way through the remainder of the leek so you can wash all the dirt out. Also, this can be made dairy-free and still be quite good. Just add 2 Tbsp. of mellow white miso right before serving and blend well.
1 celeriac root (5 inches in diameter)
4 cups vegetable stock
1 bay leaf
1 onion
1 leek
4 small white potatoes
2 Tbsp. butter
1/3 cup cream or plain yogurt
4-5 sprigs of fresh basil and parley each
Wash and trim the leek well–usually only about 6-8 inches of the white part of the root end of the leek is used and the rest trimmed off. Place the trimmings in a sauce pan with 5 cups of water, the bay leaf, and the onion (cut in half ) and bring to a boil. Turn heat to medium low and cover. Wash and skin the celeriac root and potatoes. Place the peels in the water also and continue to simmer with the lid on. Simmer for 45 minutes. Continue preparing the remaining ingredients while the stock cooks.
Chop the leek and potatoes. Grate the celeriac root. Saute the leek in the melted butter in another sauce pan for 5 minutes stirring occasionally. Add the potatoes and grated celeriac root. Saute 5 minutes more. Add the stock and bring to a boil and immediately reduce heat to a simmer and cover for 45 minutes or until vegetables are soft. Blend with a hand-held blender until smooth. (You can also transfer to a blender and blend.) Add cream or yogurt, salt and pepper to taste, and the chopped herbs. Serves 4-6.
