Dig & Dish: Celery Root Soup

One of my passions is food – I love to talk about it, read about it, create it, and savor it.

Not just any food; good, fresh food. Prepared so that it doesn’t hide the ingredients; methods that enhance the flavors and brings them bursting out…like a really good book that engages you from the first page and when it’s over you are satisfied.

My favorite preparation of most foods is simple, minimal sauce, and cooking just enough to bring out and blend the flavors. I get inspired by just one ingredient and can build a recipe or menu around it.

Currently, Celery Root is in season at the local Farmer’s Market. The cooler weather has inspired me to create a soup inspired by vendor Elizabeth's description of a soup from her native Switzerland that she makes with this lovely root vegetable. I am sure it is not authentic – but I found my version satisfying and simply delish!

Celery Root Soup

Ingredients:

1 Celery Root – washed, peeled and cubed

1 Leek – cleaned and finely chopped

1 Shallot – minced

1 Bay leaf

2-3 Carrots – washed and chopped (I leave the peel on for more vitamins)

2 potatoes (Red or White) – washed and chopped (leave skin on)

One-half head of green Cabbage – rough chop or shred

3-4 cups Chicken Stock (if you want you can replace with vegetable stock)

1-Tablespoon Olive Oil

¼ - ½ teaspoon Thyme (fresh or dried)

½ teaspoon Allspice

Salt and Pepper to taste (I use sea salt and fresh ground pepper)

In large saucepan or soup pot heat olive oil, add shallot and leek and cook till softened. Add carrot and potato – cover with broth until it reaches 2 inches above ingredients in the pot. Add bay leaf and bring to boil, add celery root and turn down to simmer for 20 minutes (covered) or until vegetables are tender. Add spices and cabbage. Cook until the cabbage is wilted and bright green (about 5-7 minutes).

Optional – just before serving you can stir in leftover meat (pork, beef roast, or roast chicken, or cooked sausage) – however the soup is great without the meat.

Serve with crackers or crusty bread.

Until next time… may you find enjoyment in food and nature,

Marla