Monday, November 26, 2012

Double Celery Soup

The soup season is upon us! Can you believe it? Below is a delicious and comforting recipe to help us celebrate. If you haven't tried celery root now is certainly the time, we have plenty of it that we are bringing in! Check out the picture below as you can see there is quite a bit that needs to be peeled from the root but once that is done it is simply delicious and tastes just like celery. And unlike most other roots it has a low starch content, 5% to 6%, which is why we add plenty of potatoes to our soup. But it can also be enjoyed raw, check out the Best Winter Veg Coleslaw.

  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon olive oil
  • 2 large leeks (white and pale green parts only), thinly sliced (about 2 cups)
  • 1 large onion, chopped
  • 2 medium-size Yukon Gold potatoes (about 12 ounces), peeled, cut into 1-inch cubes
  • Homegrown celeriac, or celery root.
    2 medium celery roots (celeriac; about 1 1/2 pounds total), peeled, cut into 1/2-inch cubes
  • 2 large fresh thyme sprigs
  • 1 bay leaf
  • 8 cups low-salt chicken broth
  • 5 celery stalks with leaves, stalks thinly sliced, leaves reserved
  • 1/3 cup whipping cream

Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender, about 12 minutes longer. Cool slightly.
Our very own celery! Fresh picked from the field.
Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill celery leaves. Cool soup slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat before serving.) Ladle soup into bowls. Garnish with reserved celery leaves and serve.

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