“May you live in interesting times.” So goes the [allegedly] Chinese curse. This adage leaves me constantly vacillating between clarity and skepticism. Is it really a curse? Is it truly better to live a life of measured mellowness? Or will I expire from boredom? I feel like ever since I tore out a map of Manhattan from my dad’s National Geographic way back in high school 8000 miles away, promising myself I would make a beeline for it as soon as I can – I’ve sought out “interesting times.” True, it should not be quite so literal but …
It explains the hiatus. These past two weeks definitely count as one of those “interesting times.” And I can’t default to fatalist “circumstances brought upon me” because I did, true to form, seek it out. However, as chaos theory would have it, in unpredictable fashion that not even my own I-Ching could clue me in on, multiple aspects of my life decided to give me some unprecedented excitement. We’ve all had these. Right? Right. Hence the other truism of things “coming in threes” in an attempt to explain these concentrated moments of upheaval. And as I was going through it, I had this mental image of me as an A.I. algorithm in a futile attempt at going through heuristics – digging deep through my training data of experience, for maybe some sort of latent pattern to cull response from — for survival. #FAIL. I lick my wounds and gave myself until Sunday to enjoy the luxury of “dwelling on it.” Then I called on the Desiderata to help me. Tough. But no regrets.
So on Sunday, with some internal ceremony, I made some Celeriac Soup (Celery Root) to seal the deal. Why Celery Root Soup? If you believe in the energetics of food, root vegetables are the perfect food if you want to feel…grounded. Makes simple sense right? Believe me it does. I often start with food when I am “conditioning” myself for something. If you want to read up on it, check this book out.
Photo by David Lebovitz
I also like using celery root because it is the Charlie Brown of root vegetables. Just take a look at that photo. It’s the ultimate “beauty on the inside” vegetable. I love that. And the celery root is different from a potato or carrot in terms of flavor. It is less heavy and less sweet and has a fresh herby edge. So while it’s rooting, it is also uplifting. I’m always one for balance. (Or oxymorons. Depending on the day.)
Cashew cream (so easy to make) lends creaminess to this soup – that velvety comfort, like a warm blanket on a rainy day.
But of course, we can’t leave well enough alone. Before serving, top the soup with a dollop of cilantro lime chimichurri. You don’t have to – you can choose to chop some Granny Smith apples as the original recipe calls for and it will provide a nice contrapuntal crunch. But cilantro is cleansing and in this ritual of remanding to the universe, its the perfect vehicle to add subtle complexity to this beautiful soup.
So if you ever go through one of those “interesting times” and arrive at the day when you are ready to let go, this is the perfect soup to mark the moment.
Celery Root Soup
Tal Ronnen’s recipe from The Conscious Cook
Servings: Serves 6
Ingredients
Sea salt
3 Tbsp. extra-virgin olive oil
2 medium celery roots , peeled and cut into 1-inch cubes
2 stalks celery , chopped
1 large onion , chopped
2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
1 bay leaf
1 cup thick Cashew Cream (recipe below)
Freshly ground black pepper
Optional:
1 unpeeled Granny Smith apple, very finely diced
Cilantro Lime Chimichurri
Directions
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.
Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve.
Cashew Cream
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
Directions
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
Cilantro Lime Chimichurri
Makes 1 cup
1 1/4 cup (packed) fresh cilantro
1/2 cup olive oil
1/3 cup lime
2 garlic cloves, peeled
1/2 teaspoon salt
Puree all ingredients in processor. Transfer to bowl.