Celeriac soup

[serenecooking]

This is becoming my favorite soup. I also make it with chicken stock, but today I'm using veggie stock with a tiny bit of soymilk, and I like it, too, with store-bought "unchicken" stock. Either way, it's delicious, and it's so easy: Just peel and cube a celeriac (also known as celery root) and throw it in a soup pot with a cut-up onion, some salt, and whatever else you want (if I have leftover veggies, I toss 'em in; I also like a little salt-free seasoning in there). Cover with stock and bring to a boil, then turn down the heat and simmer for 30 minutes or so. Puree. Add more liquid if you want, but I kind of like it thick. Eat hot. (I sometimes add a bit of cream at the very end, but that's gilding the lily a bit.)

Right now, I have whole-wheat rolls rising, and we'll have the soup with rolls and salad. The house smells like celery. :-)

Comments

[cassidyrose.livejournal.com]

Sounds quite tasty.

One of our current favorite soups is Navy Bean and Celery Root soup from Madhur Jaffrey's World of the East Vegetarian Cooking (http://books.google.com/books?id=rPcJAAAACAAJ&dq=madhur+jaffrey). Basically it's navy beans, their cooking broth, celery root, tomatoes, onion, garlic, rosemary, thyme, lemon, olive oil, salt and black pepper.

[serenecooking.livejournal.com]

Ooh, sounds yummy! And I think I have that book. I'll have to go confirm. :-)