Tuesday, February 7, 2012
And finished off my food adventure, as usual, by kicking myself over how much of my life I’ve wasted not eating this.
Celery root soup
Loosely based upon a recipe from bluestem: the cookbook
Following my usual soup spec, I peeled and chopped up the celery root (and the attached celery stalks and leaves), plus some red onion. I threw these into the pan to sauté briefly, then added in a couple of cloves of roasted garlic that I had in the fridge. After a few minutes, I poured in about half a cup of prosecco (the last of a bottle sitting on the counter), then put in just enough vegetable stock to cover the chopped vegetables. I brought this to a simmer and let it do its thing for about 15-20 minutes, then went at it with my trusty stick blender. After puréeing it, I may have added a bit more stock to thin it a bit, and then stirred in a healthy dollop of crème fraiche. I finished it off with some salt and freshly ground pepper. In keeping with its origins, it was not the most attractive color—kind of beige—but full of flavor.