Celery root is one gnarly looking vegetable. Looks weird and intimidating. However living in Quebec it is a local vegetable we can buy all winter. A great reason to get to know celery root a little better.
It is great in soups, mashed, or even salads. As we live through the last few cold days here in Montreal, I decided to make one last soup to warm me up. Like most soups this is so easy to make.
I keep thinking that every soup, stew or chili I make is the last one for a while, but I am still waiting for it to get warm. I can feel it coming any day now. Warm sunshine and that summer energy. I’m ready. Are you?
Don’t be intimidated by the celery root. Although it looks tough to manoeuver it’s pretty simple. Cut off the bottom and chop around the sides to peel it. You can always peel it with a vegetable peeler, and then use a knife for the nooks and crannies you couldn’t get with the peeler.
I actually made 2 soups on this chilly Sunday afternoon. This was the first and the second was roasted pepper and sweet potato soup. Both were delicious.
Celery Root, Leek, & Potato Soup
350 g leeks – 2 big leeks, cleaned and finely sliced
3 cloves garlic, peeled and chopped
500g celery root, peeled and chopped
400 g yukon gold potatoes, peeled and cut in chunks
5 cups water
3 tablespoons olive oil
salt and pepper to taste
chopped flat leaf parsley for garnish
In a large soup pot, on medium heat, add the olive oil, leeks, and garlic with a little salt and pepper. Sauté for 10 minutes stirring every few minutes.
Now add the celery root and potatoes. Mix everything together in the pot for a couple of minutes until everybody is good friends.
Add the 5 cups of water with a few good pinches of sea salt and bring to a boil. Boil on medium for approximately 30 minutes until everything is soft.
Let cool for a few minutes. Blend in the pot with a hand blender or transfer to an upright blender.
Taste and adjust seasoning to taste.
Serve warm in your favorite bowls garnished with freshly chopped parsley.
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