Celery and Its Root Soup » Not Eating Out in New York:
" Celery and Its Root Soup
(makes about 4-6 servings, or 1 quart)
1 large yellow onion, chopped
4 tablespoons extra-virgin olive oil (plus more for drizzling on each bowl)
1 very large celery root (or two small ones), yielding about 1 lb peeled cubes
2 celery stalks, chopped
4 cloves garlic, minced
4 cups vegetable or chicken stock (or substitute with water)
salt and white pepper to taste
1 tablespoon butter (optional)
handful celery leaves (for garnish)
1/4 cup very finely sliced celery stalks (for garnish)
Trim the base and the stem from the celery root. Cut away its tough skin with a knife, making sure there’s no tough skin left. Chop to a fine dice (about 1/2″ maximum).
Heat the oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until the onions are translucent but not browned, about 6-8 minutes. Add the chopped celery stalks and cook, stirring occasionally, another 2-3 minutes. Add the diced celery root and cook, stirring occasionally, another 2-3 minutes, until very fragrant and the celery root is just softened. Add the garlic and cook, stirring, another 1-2 minutes.
Heat the stock or water in a separate pot and bring just to a boil. Pour into the pot with the vegetables. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook at a low simmer for at least 1 hour, or until all the celery root cubes are translucent and appear the texture and color of watermelon rind. Transfer to a blender or food processor (or use an immersion or stick blender) to blend several minutes until completely smooth. Optionally, afterward you may pass the mixture through a fine-mesh sieve. Return the soup to a pot. Season with salt and white pepper to taste, and stir in the optional tablespoon of butter.
Ladle soup to individual serving bowls. Top each with the sliced celery stalks and leaves, and a drizzle of the olive oil, and serve immediately."
(makes about 4-6 servings, or 1 quart)
1 large yellow onion, chopped
4 tablespoons extra-virgin olive oil (plus more for drizzling on each bowl)
1 very large celery root (or two small ones), yielding about 1 lb peeled cubes
2 celery stalks, chopped
4 cloves garlic, minced
4 cups vegetable or chicken stock (or substitute with water)
salt and white pepper to taste
1 tablespoon butter (optional)
handful celery leaves (for garnish)
1/4 cup very finely sliced celery stalks (for garnish)
Trim the base and the stem from the celery root. Cut away its tough skin with a knife, making sure there’s no tough skin left. Chop to a fine dice (about 1/2″ maximum).
Heat the oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until the onions are translucent but not browned, about 6-8 minutes. Add the chopped celery stalks and cook, stirring occasionally, another 2-3 minutes. Add the diced celery root and cook, stirring occasionally, another 2-3 minutes, until very fragrant and the celery root is just softened. Add the garlic and cook, stirring, another 1-2 minutes.
Heat the stock or water in a separate pot and bring just to a boil. Pour into the pot with the vegetables. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook at a low simmer for at least 1 hour, or until all the celery root cubes are translucent and appear the texture and color of watermelon rind. Transfer to a blender or food processor (or use an immersion or stick blender) to blend several minutes until completely smooth. Optionally, afterward you may pass the mixture through a fine-mesh sieve. Return the soup to a pot. Season with salt and white pepper to taste, and stir in the optional tablespoon of butter.
Ladle soup to individual serving bowls. Top each with the sliced celery stalks and leaves, and a drizzle of the olive oil, and serve immediately."
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