This recipes features one of the so called 'monsters' of the garden -- Celeriac. Celeriac is gnarly looking root vegetable that can get to about the size of your head. Typically this veg is harvested late in the fall, after the first soft frost, but before a hard frost (just in case you feel like growing some yourself next year!). Celeriac is a really cool root, also known as celery root, it has the texture of a potato but tastes like the most delicious celery imaginable! We cut one up raw on the rooftop garden the other day, and it was amazing! So don't let the crazy appearance dissuade you from picking a celeriac up from your local market or grocer.
I've been waiting to cook up this soup all season! Ever since I saw the roots sticking out from under what I originally mistook as celery. Through in some Rye's HomeGrown leeks, garlic and my last couple potatoes, and we have the makings for a delicious soup. The hardest part of making this soup is cutting up the celeriac, once that's done, it's smooth sailing. Spice up this soup a bit with some pesto or an herb oil.
Time: 1 hour, 30 minutes
- 3 Tbsp olive oil
- 1 bay leaf
- 2 celeriac, peeled and cubed
- 2 large (4 small) leeks, white and light green only, roughly chopped
- 2 large white or russet potatoes, peeled and chopped
- 3 cloves of garlic, roughly chopped
- 6 cups vegetable broth
- Black pepper and salt to taste
- In a large, thick bottomed soup pot, heat oil on medium heat with the bay leaf.
- Add celeriac, leek, potato and garlic. Let sweat for about 10 minutes.
- Add vegetable broth. Cover, increase heat and bring to a boil. Reduce heat and simmer for 20-25 minutes or until celeriac is tender.
- Let cool for 20-30 minutes. Remove bay leaf, and blend soup in blender (may need to to blend in batches). If I have to blend in batches, and I know that there is going to be left overs, I usually put the first batch into Tupperware containers for tomorrow night's dinner.
- After blended, return the soup to the pot, and warm over medium heat, for about 20 minutes, or until warm.
- Serve will a dollop of pesto or a couple drops of an herb oil.