Saturday, November 1, 2008

Winter recipe : Celery root soup

We made this soup on our first San Francisco dinner, and it was a hit. You SHOULD try it at home.

This are not celery roots,
but they looked so pretty...

Whole celery root
Olive oil
Whole bay leaf
Freshly ground nutmeg
Whole peppercorns
Hot, filtered water (for thinning)
Salt to taste

1- Using a knife or vegetable peeler, remove all the brown skin from the celery root
2- Cut white celery root into pieces of the same size (for even cooking). Toss with olive oil and salt.
3- Place pieces of celery root in a flat baking dish, add a couple whole bay leaves, and a few whole peppercorns. Cover halfway with water.
4- Cover baking dish with foil, bake at 350-425o until fork-tender, about an hour, sometimes longer.
5- Remove bay leaves.
6- Purée cooked celery root on a blender, adding just enough hot water to blend smooth. When you have puréed all the celery root, thin with water to desired consistency (soup should be thick but not too thick).
7- Finish the soup with fresh lemon juice, a little grated nutmeg (you can grate the whole nutmeg on a fine grater) and salt to taste.
8- Garnish with carrots roasted in thyme and oil –or anything you like.

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