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Cream of Celery Root Soup
The Conscious Cook, Tal Ronnen, tweaked by Eve
A very creamy cream soup with delightful flavors and an unusual garnish, created by a celebrity chef.
sea salt
44 ml3 T. olive oil
2 medium celery roots (celeriac), peeled and cut into 1-inch cubes
2 stalks celery, chopped
1 large onion, chopped
2 quarts vegetable stock
1 bay leaf
240 ml1 c. thick cashew cream (about 5/8 c. raw cashews blended with water to cream consistency)
freshly ground black pepper
1 apple, not peeled, finely diced (Granny Smith suggested)
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat one minute. Add the oil and heat 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Add the celery root, celery, and onion and saute 6-10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce heat and simmer 30 minutes.
Meanwhile, prepare the cashew cream. Place raw cashews in a blender and cover with water. Blend at high speed, adding water as needed until the cream is thick but can be poured.
Add the cashew cream and simmer 10 more minutes. Remove the bay leaf.
Working in batches, pour the soup into a blender and blend on high (or use an immersion blender right in the pot). Season with salt and pepper to taste and ladle into bowls. Place a spoonful of diced apple in the center of each serving.
6 servings
The crunch of apple provides a surprising contrast of flavor and texture. However, I forgot the apple when we had it again the next day and the experience was still wonderful without it. I suppose the tartness of Granny Smith would accentuate the contrast, but I used whatever apple I had (Fuji? ) and it worked well.