4c Vegetable Stock (preferably homemade)
2c Chopped Potato (2 med white or yellow fleshed, peeled)
2-3c Celery Root (celeriac) peeled and chopped into chunks. (leafy tips reserved if any*)
2 Apples (I used Braeburn) 1 cored and chopped and added to soup - 1 apple cored and finely cubed to garnish
4 celery ribs – about 2c chopped
6 slices of bacon
4 sm Spring Onions white and 1” of green or 2 small leeks =1c chopped
1 tbsp bacon fat or olive oil
Fresh Nutmeg and salt and pepper to taste.
11/4c Half & Half
Bacon, Apple, Celery and Celery Leaves* (or flat leaf parsley) to garnish
Cook chopped vegetables in broth/water until fork tender.
Meanwhile cook bacon until crisp and remove from pan, draining on paper towels. Pour all but 1 tbsp of bacon fat out of the pan (or pour all and add olive oil).
Meanwhile finely chop the garnish items and mix together in a small bowl.
Saute onion until brown over medium heat and then add to vegetable/stock mixture.
Puree all with an immersion stick blender or in a food processor or blender (you may have to do it in batches). For a thinner soup you can use a foodmill. Add the half & half and season to taste, mixing well. Garnish with the apple/bacon/celery mixture.
Recipe - July 18, 2007 - Joanne
Recipe: Celeriac Soup or
Potato & Celery Root Soup
June, 2007 Serves 4-6
24oz of Homemade Chicken Stock
6c of Water
2 leeks both white and green chopped
3 celery roots (celeriac) peeled and chopped into chunks
3 small russet potatoes
1 small bunch of celery (or tops from the celeriac) chopped.
Salt & Pepper
Optional: ¼ cream or crème fraiche
Bring stock and water to a boil. Add vegetables and simmer until all are cooked through and fork tender. Puree with a hand blender (thicker style) or pass through a food mill (thinner style). Season with salt and pepper (use white pepper if you don’t want it to show) to taste. If using crème fraiche or cream, stir or blend in before serving.