Monday, November 9, 2009
Puree of Celery Root Soup
Yay! Something else I can eat! We had a loooong rainy Sunday at home and this was just the ticket for lunch paired with a simple salad. You may have passed by the lowly looking celery root (or celeriac) in the grocery store because 1) it's ugly as sin and 2) what the heck would you do with it anyway??
Well now you know...make this soup! :-)
I found a really big root, so I multiplied the recipe written below by 1.5 when I made it. Good thing too, as it wouldn't have made much otherwise. I'd go ahead and double the recipe next time using 2 lbs of celery root.
Orangette said to use a regular blender, not a food processor or stick blender, or the soup doesn't seem to emulsify properly.
Puree of Celery Root Soup:
(Adapted from the NYT, discovered on Orangette's lovely blog)
2 ½ Tbs olive oil, divided
1 small leek, white and very light green part only, coarsely chopped
½ medium yellow onion, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, sliced
1 lb. peeled, chopped celery root (I only had to use 1 since that mother was 1.5 lbs!)
3 cups mild chicken or vegetable broth
½ tsp salt, plus more to taste
4-5 Tbs skim milk (I used unsweetened almond milk)
Chopped chervil, for serving (optional)
In a large saucepan over medium heat, warm 2 Tbs olive oil. Add the leek, onion, celery (but not the celery root like I did!), and garlic, and sauté until softened but not browned, stirring occasionally, about 5 minutes.
Add the celery root, broth, and salt, and bring to a boil. Reduce the heat to low, partially cover, and simmer until the celery root is very tender. It should break apart easily when poked with a fork; on my stove, this takes about 35-45 minutes. Remove the soup from the heat.
Using a blender and working in small batches – when working with hot liquids, never fill the blender more than 1/2 full and hold cover down with a kitchen towel - purée the soup until very smooth. Add the remaining ½ Tbs oil and the milk, and stir to incorporate. Taste, and adjust seasoning as necessary. Reheat gently until just steaming.
Makes 4 small servings as written