BT's Celery and Celeriac Soup
Ingredients:
1 small leek
1 medium yellow onion
4 heads celeriac (celery root)
1 bulb fennel
1 small potato or 1 tuber of Jerusalem artichoke (used only for body)
1 small red bell pepper
2 tablespoon crushed new garlic
2 tablespoons grain mustard
2 teaspoons harissa
5 large ribs celery with leaves (preferably taken from the top of the root)
3 tablespoons ghee or coconut oil
1 tablespoon dried Greek thyme
Juice of 1 lemon
fennel fronds 1 small bunch parsley
8 cups (1.8 ltr) filtered water
kosher salt
ground black pepper
Direction:
Peel celeriac and place in acidulated water to prevent discoloring
Wash leek, onion, and red pepper and rough chop
Separate stalks with fennel fronds and reserve
Remove core from fennel bulb and rough chop
Place heavy gauge pot on medium heat
Add fat (ghee or coconut oil)
When fat is hot add garlic, harissa and mustard and cook 30 seconds
Add leek, onions, fennel and pepper to fat
Turn flame down to medium low
Sauté vegetables until leek is translucent
Add thyme and salt and pepper
Add 7 cups of water - reserving 1 cup
Chop celeriac into cubes and add to pot
Bring heat back up to medium
Peel potato or artichoke, cube and add to pot
When soup begins to bubble, cover with lid and turn flame to low
Simmer for 20 minutes
While soup is cooking clean celery ribs
Dice the celery ribs into small pieces and reserve
Remove pot from heat and let cool down
When soup is no longer hot purée soup until it is smooth
Add lemon juice
Add cream if desired
Leave soup to continue cooling
Boil remaining cup of water
Into a blender add celery ribs, parsley, fennel fronds and boiled water
Purée vegetables until liquified
Add the blended fresh celery mixture to the soup
Taste for salt and pepper
Refrigerate for 2 hours
Serve soup cold or room temperature with creme fraiche, lemon zest and a shot of hot sauce!
Enjoy! בתיאבון
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