We received a lovely, um, head I guess, of celeriac in the CSA box last week. Little did it know that it’s destiny was the soup pot. A bit of snooping around online and I found this recipe for Roasted Celeriac Soup. The end result was quite delicious.
Roasted Celeriac Soup
Serves 6 to 8
4 cups peeled and cubed celeriac
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
2 stalks celery, chopped
1 leek, white and light part only, chopped
1 Russet potato, peeled and chopped
4 cups chicken or vegetable stock
1 tsp chopped fresh thyme or 1/2 tsp dried
1 tbsp chopped fresh tarragon, or 1 tsp dried
3 tbsp fresh Italian parsley
1/2 cup low fat milk
Salt and pepper to taste
1. Preheat oven to 350ºF. Toss celeriac with 1 tbs oil and roast for 30 minutes, stirring occasionally.
2. In a large saucepan, heat remaining oil over medium heat. Add onion, garlic, celery and leek; sauté for 4 minutes or until onion is soft.
3. Add potato, stock, thyme, tarragon and parsley; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add celery root and cook for 10 minutes more, or until vegetables are tender. Remove from heat and cool slightly.
4. Puree soup in a saucepan using an immersion blender, or transfer soup in batches to a blender of food processor and blend until smooth. Return to saucepan and add milk. Season with salt and pepper and simmer until heated. Add more milk or water for a thinner consistency.
The recipe was apparently appropriated from For the Love of Soup by Jeanelle Mitchell (2002, Whitecap Books)