Tuesday, February 22, 2011

Celery Root Soup

I know you're scratching your head -- celery root soup -- what the heck is that?  I got a celery root in my last box from Door to Door Organics and I wasn't sure what to do with it.  My sister Renee sent me a link to a salad from Lidia that used apples and celery root, which sounded good, but I wanted soup!

I found this recipe and bought the needed leeks at the store last weekend.  Horribly expensive -- $1.50 each!!  Anyhow, I started by peeling and cubing the celery root -- it smelled so mmm, mmm good.  Then I rinsed and sliced the leeks.  I heated up some olive oil and butter and then sauteed the leeks and a bit of garlic:

Next up, the cubed celery root, chicken stock, water, white pepper and chili powder:
They look a little like potatoes there, don't they?  The pot cooked for 45 minutes before blending it in my Ninja:
Small problem, I added a bit too much chili powder so it's a bit zippy for me but perfect for my roommate.  The recipe called for a scant 1/8 teaspoon - I tapped the side of the bottle and probably got a scant 1/2 teaspoon!  I thought the soup was very tasty but will definitely be more careful adding the chili powder next time!


Renee said...

That looks yummy for a cold winter's night supper,especially with the added "heat"!
Save the salad recipe for the next time; maybe for one of the warm summer evenings coming up right around the corner. (wishful thinking)

Suzanne said...

I was thinking about adding a little sugar to help cut the 'heat' -- what do you think?

Renee said...

Yes that should help or try a bit of lemon juice. I'm not sure that you'd want to add a starchy veggie, but canned or frozen corn is said to cut the heat also. If all else fails, a good sized dollop of sour cream couldn't hurt. Good luck!