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Scared of celery root? This creamy vegan soup is the perfect introduction.
First, peel and chop the celery root. Slice off the top and bottom and then slice around all sides to remove the peel. You should have a cylinder of clean celery root. Chop it into 1-inch cubes. My 4 pounds of celery root turned into about 7 cups when chopped.
Melt the butter and olive oil in a large pot over medium heat. Once hot, add leeks and saute for about 5 minutes, stirring frequently. Do not let the leeks brown at all; turn down the heat if they start to. Add the garlic cloves and a pinch of salt and continuing sauteing until both the leeks and garlic are soft and translucent, another few minutes.
Add the celery root, vegetable stock, and water. Cover the pot, bring the soup to a boil, and then reduce heat to a strong simmer. Simmer until the celery root is tender. A fork should slide easily into the center of a cube when pierced. This will depend on the size of your cubes, but took me about 25 minutes.
Once celery root is tender, add the pepper and chili powder. Puree using an immersion blender (or in small batches in a regular blender—if you do this make sure to leave plenty of open space in the blender and crack the lid a bit to allow steam to escape) until the soup is smooth with no remaining chunks. Add more salt as desired.
Serve hot with a drizzle of truffle or olive oil and a side of rustic bread. Enjoy!
Adapted from David Lebovitz.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!