Recipe(tried): Celeriac Soup (with optional additions)

In case, like me, you have always wondered what the heck to do with the big ugly celery root you see in the stores. This is loosely based on a recipe by Roger Mooking, from the TV show Everyday Exotic.

CELERIAC SOUP

1 celeriac bulb, washed and peeled and diced(you can peel it like you would a pineapple; trim a piece off the bottom to make it stand without wobbling on your cutting board, then follow the curve of the bulb with your knife to get all the peel off)
1 large potato, washed and diced
olive oil
1 large cooking onion, diced
2 cloves garlic, sliced
Italian herbs, salt and pepper
6 cups chicken or vegetable stock to finish the soup:
1/2 cup cream (whipping or half & half)
1 TBSP butter, broken down into smaller pieces
optional:
diced leftover chicken or turkey, smoked or plain
a whack of cilantro or parsley, chopped
chipotle seasoning (if plain meat was used)

Garnish with a dollop of sour cream (and perhaps some finely diced avocado?...goes great with chipotle seasoning!)

In a large soup pot, heat the oil and soften the onions. Add the garlic and seasonings and cook for a minute more. Add the chopped celeriac and potato, give it a big stir. Add in the stock, bring up to a boil, turn down and let simmer for about 1/2 hour or so.

Puree the soup, either with an immersion blender or in the countertop blender. I found it made quite a coarse puree for the immersion blender (rustic-style), but if you want a smoother puree, use the counter-top blender or food pro.

To finish the soup, check for seasonings and then add the cream and butter.

Next time, I will have some as the main course, and add the optional meat, cilantro, and maybe some chipotle seasoning, and avocado, too.

It was yummy and I hope you like it!

Carolyn!