Comforting Celeriac Soup
Print RecipeIngredients
- 1 knob organic cubed celery root or celeriac ( about 1 lb 2 oz)
- 1 tbsp organic Ghee
- 1 tbsp organic Apple Cider Vinegar
- dash salt
- 2 bay leaves
- 4 cups organic beef broth
- 14 g peeled organic ginger root
- celery micro greens and parmesan flakes for garnish
- freshly ground pepper
Instructions
Fear not the gnarly looking celeriac. Start to clean it buy placing it on a sturdy cutting board and slicing away the ends, its much easier to do with a knife so do not bother searching for your peeler. Once the entire exterior has been nicely trimmed away and no rough patches of roots are visible you will be left with a beautiful white knob of celeriac. Wash it and cut it in 1 in pieces.
In a heavy iron cast pot heat the Ghee and add celeriac pieces with a dash of salt to brown for 5 minutes. Add the apple cider vinegar, beef broth, bay leaves, and ginger. Lower the heat to low and cook for 40 minutes.
Discard the bay leaves and transfer contents to a blender, pulse a few times until processing into a smooth soup. Place into 4 bowls and garish with with celery micro greens, parmesan flakes, and freshly ground black pepper.
Notes
For an even creamier soup, peel 1 Russet potato and add to celeriac along with the broth and spices. Personally, I would save that for round 2 of the soup as its divine as is.
Celeriac, a close cousin of celery, is fodmap approved and a constant rotation of root vegetable in my meals. Its gnarly and ugly on the outside which may lead you to walk away from it, but give it a try and you’ll be rewarded. It has an earthy, nutty, buttery taste and despite its rough exterior can easily transform in the most delicate of meals. The aromas it gives off are similar to celery but its next level with hints of fennel and parsley. Since its used a lot in my kitchen; soups, salads, roasts, purees, and hashes come to mind but I have never made a soup with celeriac as the main and only star. Imagine the pleasant surprise when basic and humble celeriac was combines with fresh ginger and beef broth to create a marshmallow like, creamy, refined soup. All 700 sq ft of my apartment held onto those delicate scents of the humble soup for hours, maybe thats why I ate 3 bowls…. To add even more flavors its gets topped off with one of my favorite greens, parsley micro greens, scallion micro greens and nutty Parmesan is folded in before its served pipping hot.
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