Celery Root Soup Recipe
“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 made some Celeriac Soup (Celery Root). 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.
I also like using celery root because it is the Charlie Brown of root vegetables. 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
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
1 unpeeled Granny Smith apple, very finely diced
Cilantro Lime Chimichurri
- 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.
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
- Put the cashews in a bowl and add cold water to cover them.
- Cover the bowl and refrigerate overnight.
Cilantro Lime Chimichurri
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.