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Tuesday
Jan082013

Springy Celery Soup

While we wait for spring, here's something warming to enjoy....

Brad's Springy Celery Root Soup

This is a wonderful soup, and very simple to make from scratch. Healthy, homemade, and fast too! You need a couple medium to large celery roots. You will have to search for them at your favourite produce market or ask for them. This is not your regular celery.

 

4 cups celery root, diced (about two medium sized roots)
1 small to medium onion, diced
butter or olive oil
1 litre water
1 litre chicken broth (or substitute another litre of water plus some chicken boullion)
sea salt and freshly ground pepper (to taste)
sour cream (optional)
celery leaves (garnish)

Rough peel celery roots, taking off the coarse outside layer, then cut them up into small cubes. You need about 4 cups of celery root, diced, to make a medium-sized pot of soup.  Dice one small to medium onion.

In your soup pot, sautee the celery and onion in butter or olive oil.

Add "about" 2 litres of liquid. Use water and chicken broth (if you have it) or just water with a couple of tablespoons of chicken soup flour or boullion to the mix.

Bring to boil. Reduce heat and simmer for about 20 minutesor until the celery is soft.

While the mixture is simmering, add about a teaspoon of thyme. If you have used chicken soup broth or boullion, you will not need to add more salt. 

Cool soup slightly and run it all through your blender, or use a hand held mixer right in the pot. The idea is to cream this mixture so it’s smooth. If it’s too thick, you can ad a bit more liquid. If the soup is to runny then use less liquid next time or add more celery root.

Ladel into soup into bowls, with a teaspoon of sour cream and celery leaf to make it pretty!

I always give it a sprinkle of fresh ground pepper (do not ruin it with that nasty powder pepper crap). Some people may want a dash of sea salt but I usually find it just right without the extra salt.

Serve hot with some fresh, hearty bread--homemade if you are super good!