Saturday, December 18, 2010

Carrot & Celery Root Soup

In my last CSA box there were two small celery roots. This was a new vegetable for me to try out so I scoured the internet to find the easiest and most appealing recipe to try it out on. I found a recipe for Carrot & Celery Root Soup at and pretty much followed the recipe except for halving it.

1 tablespoon of olive oil
1/2 onion, peeled and chopped
2-3 garlic cloves, finely minced
2-3 carrots, diced
2 celery stalks, chopped
2 small celery roots
4 cups of vegetable broth
1 teaspoons dill seed (I used dill weed)
sea salt and freshly ground pepper

Prep all of your vegetables except the celery root (it will turn brown once cut). Then in a large pot, heat your olive oil over med-high heat until hot, add the carrots, celery and onions. Lightly salt (it will draw out the moisture). Saute for about 5 minutes, stirring, then add the garlic. Saute for about one more minute, then add the broth.

While the broth is heating up, peel and cube your celery root. Add it to the broth with the dill seed. Bring to a simmer and cook until all of the vegetables are very soft (about 20-30 minutes, depending on how small you cut your vegetables).

When finished cooking, use a hand blender to puree (or puree in small batches in a blender), and salt to taste. To serve, you can drizzle a a little bit of olive oil over each bowl.

For the original full size recipe and the cook's commentary:

No comments:

Post a Comment