/30ebcd17-bc81-4845-94fa-d1aaaa1bfb77--2013-1216_WC_celeriac-potato-soup-012.jpg)
-
Serves
4
Creator Notes
This recipe change into impressed by Deborah Madison’s Vegetable Literacy, in which she limited print a recipe for a celeriac soup. I certain to put these handsome, gnarly root veggies to make use of, taking rather about a liberties with the unique recipe, adding about a potatoes for a extra reliable soup. Then I added some mushrooms and a Dijon French dressing to the salad component – when I start the door to one beloved ingredient, others are snappy incorporated, too, I bet. This is a supreme cosy and snug runt soup to herald drop. —Maja Lukic – Veggies & Gin
Take a look at Kitchen Notes
WHO: Veggiesandgin is a authorized professional, meals blogger, and yoga fanatic residing in Massive apple.
WHAT: A soup and salad, all in a single bowl.
HOW: Function a straightforward potato-celeriac soup, and blend. Then, sauté mushrooms and manufacture a tart, punchy salad for the end.
WHY WE LOVE IT: We love the stability in veggiesandgin’s recipe; the mushroom-celery salad adds a brightness and earthiness to the snug, luxurious soup. This would be supreme for a winter ceremonial dinner — however is straight forward sufficient to whip up on a weeknight, and ship to work the next day. —The Editors
-
Take a look at Kitchen-Current
Ingredients
- Celeriac-Potato Soup
-
Juice of 1 to 2 lemons
2
celery roots
4 to five
medium Carola or Yukon Gold potatoes (about 2 kilos), peeled
2
medium shallots, finely diced
2
celery stalks, chopped
1/4 cup
parsley, chopped
1
garlic clove, minced
1/2 cup
dry white wine-
Sea salt
6 cups
house made or store-supplied vegetable or hen inventory (or water)
1 tablespoon
olive oil or other cooking oil
- Mushroom, Walnut, and Celery Leaf Salad
1/2 teaspoon
Dijon mustard
1 tablespoon
red wine vinegar
2 tablespoons
walnut oil (imagine Label below)
3 to 4 kilos
cremini mushrooms, thinly sliced
1/3 cup
walnuts, roughly chopped and lightly toasted
1 tablespoon
olive oil
1/4 cup
parsley, chopped-
Celery leaves from two bunches of celery (about 1 cup)
-
Sea salt, shadowy pepper
Instructions
- Squeeze the juice of 1 to 2 lemons into a huge bowl of cool water and retain it within discover as you’re employed with the celery root. To tremendous the celeriac, stunning the leaves and the stalks (attach them aside for one more use, whenever you desire). Peel the tough, gnarly skin by decreasing a carve off the end and the bottom (the scheme in which you’d peel a melon or pineapple). Then, fastidiously recede your knife down the perimeters, taking the peel off as you amble. Cut the celery root into 1/2-hunch cubes and immerse the slices into the lemon water as you’re employed.
- Peel and cube the potatoes. For the reason that potatoes require somewhat extra time to cook than the celery root, manufacture obvious to carve the potatoes into roughly the same dimension or smaller. Carve the celery stalks into thin slices (and if they procure leaves, stunning and assign the leaves for the salad below).
- Heat the oil in a soup pot over medium-excessive heat. Drain the celeriac (discard the lemon water) and then add the celery, celeriac, potatoes, shallots, and parsley to the soup pot. Cook, stirring as soon as rapidly, except the vegetables develop some coloration — about 8 to 10 minutes. Add the garlic, wine, and 1 teaspoon sea salt, and cook for about a extra minutes except the wine has reduced. Add 6 cups of inventory (or water) and ship to a boil. Lower the heat and simmer, partly lined, for roughly half-hour or except the vegetables are snug. Opt the soup off the heat and permit it to chill for a couple of minutes earlier than transferring to a blender.
- Mix or pulse the soup very temporarily except snug however amble away a factual quantity of texture. Potatoes are also inclined to derive gummy if blended too long.
- Put together the French dressing for the salad: In a limited bowl, hunch together 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, and a pair of tablespoons walnut oil. Season with sea salt and shadowy pepper.
- Neat celery leaves from two bunches of celery. Rinse and dry the leaves and then attach them aside.
- Toast the walnuts lightly.
- Heat 1 tablespoon olive oil over medium-excessive heat in a huge skillet. When the olive oil turns into fragrant, add the mushrooms and saute for a couple of minutes, stirring veritably, except they develop to be brown and begin to release some water. Add 1/4 teaspoon sea salt and some freshly ground shadowy pepper and cook for about a extra minutes, stirring time and all as soon as more, except the mushrooms are fully cooked by scheme of. Toss the mushrooms, walnuts, parsley, and celery leaves with the Dijon mustard French dressing.
- Serve the soup warm and top every bowl with two heaping tablespoons of the salad. Both the soup and salad will retain within the fridge overnight. The soup will more than seemingly be safely saved within the fridge for up to three days.
