Sometimes when you meet a new vegetable, you take one look and think you know what it’s going to be like.
Take this celery root for example. This is the same one we saw last week.
Interesting looking . . . different in a big brown sort of way . . . not something you’re supposed to actually cook, right?
Yes!! Yes!! It is something you’re supposed to cook—eat—and you’ll love it!
Creamy Celery Root Soup
- Two or three large celery roots (AKA celeriac)
- Mirepoix (fine diced onions, celery and carrots)
- olive oil
- salt & pepper
- pinch of crushed anise seeds
- coconut milk
- soup stock of choice
Peel all the brown skin off the celery root and remove any dark spots or ingrown roots. Cut the peeled roots into 1-inch chunks. Steam the celery root in a little water until it is tender. Blend the steamed celery roots with a little coconut milk. I use a power blender to get a super creamy consistency but any blender will work fine as long as you blend it long enough.
Saute the mirepoix in olive oil and sea salt and add some soup broth – start with about a cup. I used a simple broth of kombu seaweed simmered in spring water because I wanted a mild broth that would not overwhelm the taste of the celery root. Add in the garlic, the anise seeds. Add more salt, pepper, broth and or coconut milk until you get your desired thickness and taste.
You will have the richest, thickest soup with a sweet and delicate flavor!