Tuesday, April 14, 2009


1/2 teaspoon whole coriander
1/4 teaspoon whole cumin
1/4 teaspoon whole fennel
1/2 teaspoon whole black pepper
Seeds from three cardamom pods
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
A pinch of ground clove
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, sliced
1 clove garlic, finely chopped
1/4 cup organic flour
4 cups home-made chicken broth
1 1/2 pounds celery root, trimmed and cut into 1-inch pieces (save the stems and leaves if attached)
1/2-3/4 pound potatoes (about 2 small or 1 medium) peeled and cut into 1-inch pieces
1/4 cup chopped celery stems and leaves
1 cup organic milk
Salt and freshly ground pepper to taste
Crisp-fried, diced, organic bacon
Local, organic, raw honey

In a small, dry skillet, toast the whole spices until fragrant, watching closely so they do not burn. Cool spices and grind with a mortar and pestle or in an electric coffee or spice grinder. Add the ground cinnamon, cayenne and clove. Set aside.

In a soup pot, over medium high heat, warm the butter and olive oil. Add the onion and garlic and cook, stirring, until vegetables are soft and fragrant. Add the flour and cook, stirring, until the flour begins to develop a toasty aroma (about 3-4 minutes). Add the broth, celery root, potatoes and celery stems and leaves. Bring to a boil, lower heat and simmer until vegetables are tender (about 45 minutes).

Cool the soup, puree until smooth in a blender of food processor. Return to the pot and add milk. Heat and add salt and pepper to taste.

Garnish each serving with bacon and a drizzle of honey.

bacon recipe courtesy of: Vanessa Barrington, EcoSalon, 2171 East Francisco Boulevard, Suite I, San Rafael, California 94901

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