|Celeriac peeled (left) and unpeeled|
I happened upon this recipe, courtesy of Tiny Urban Kitchen. Thanks again to the CSA, I had all the ingredients for the soup. It was fast and easy to make, and the taste was surprising: sweet, earthy and savory all at once, and quite delicious. Celeriac, or celery root, has a mild, grassy, earthy flavor and is easy to cook with; much easier than it looks, that is to say!
Celeriac Apple Potato Soup, courtesy of tinyurbankitchen.com
1 celeriac root (peeled and chopped)
2 medium sized Idaho potatoes (peeled and chopped)
1 large apple (peeled and chopped)
1/2 onion, diced
1 Qt chicken broth
1 T butter
1 T oil
1/2 tsp dried Thyme
salt and pepper to taste
Saute onions in butter and oil under medium heat for a few minutes until browned and translucent. Add the celeriac and potatoes. Saute for about 8-10 minutes until they are cooked. Add broth and apples. Bring to a boil and then simmer for 30 minutes. Blend with an immersion blender or, if using a blender, blend in batches in the blender. Garnish with toppings of your choice and serve.
|All the ingredients simmering...wait until you smell this!|
|The finished soup has a rich, autumnal color|