serves 6-8 as a soup course
1/2 stick butter
4 cups celery root, peeled and diced (about 1 1/4 lb celery root)
3 cups (2 medium) empire apples, peeled, cored and cubed
1 large onion, diced
4 cups low sodium chicken broth
1/3 cup chives, chopped
1/3 cup safflower oil
Kosher salt to taste
Pepper to taste
3 slices thick cut bacon, cooked and finely crumbled
Melt butter in a heavy bottom pot over medium heat. Add onions, celery root and apples. Stir to combine. Cook until onions are soft and begin to become translucent. Do not brown. Add chicken broth and a pinch of kosher salt. Simmer covered for 45 minutes, or until celery root is soft, stirring every 10 minutes. Remove the pot from heat and allow to cool for 5-10 minutes.
In small batches, puree soup in blender being careful to vent the top and allow steam to escape. Pulse the hot soup several times, increase to blend and then to liquify. Return soup to pot and add salt and pepper to taste.
Puree chives and oil in blender until smooth.
To serve: Pour soup into bowl. Drizzle or dot chive oil on top of soup (I use a cheap condiment container from the Dollar Store to place the chive oil on the soup). Add a small mound of bacon crumbles to the top and serve.
bacon recipe courtesy of: Ramona Padovano, for D.C. Foodies, November 12, 2007
Showing posts with label celery root soup. Show all posts
Showing posts with label celery root soup. Show all posts
Monday, February 13, 2012
Tuesday, April 14, 2009
1436. SPICED CELERY ROOT SOUP with BACON and HONEY
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
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
Subscribe to:
Posts (Atom)