I was really excited about cooking with celery root (aka celeriac). A cross between an albino turnip and an overweight parsnip; it's always been one of those "What the heck is THAT fugly thing?!" vegetables I would pass by time and time again in the grocery store. Everywhere I read said that celery root wouldn't have that sharp green taste that ordinary celery stalks have...well baloney! Celery root has a STRONG celery smell and taste as I found out last night. As someone who abhors the taste, texture and smell of celery; I was not quite pleased with last night's dinner. I had decided to attempt The Kitchen Sink's Celery Root and Apple Soup and the result was a bowl of soup with a VERY celery-centric taste. Maybe throwing in another apple would have helped sweeten it up more; but regardless, this recipe will not be repeated again in our household. Mr. S. who DOES like celery wasn't too jazzed with it either and I found myself munching on a box of Pocky as opposed to finishing my dinner.
[Note: I didn't have chicken broth on hand so I used vegetable broth. I also omitted the chives.]
Celery Root and Apple Soup
1 tablespoon unsalted butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
1/4 cup white wine
4 cups low-salt chicken broth
4 sprigs of thyme
1/4 cup buttermilk
fine-grain sea salt and fresh-cracked black pepper, to taste
1/4 cup snipped chives, for garnish
extra-virgin olive oil, for drizzling
- Melt butter in heavy large pot over medium heat.
- Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes.
- Add wine, broth and thyme. Cover and bring to simmer.
- Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
- Working in batches, puree soup in blender until smooth.
- Return soup to pot and stir in the buttermilk. Season to taste with salt and pepper.
- Garnish with snipped chives and a drizzle of olive oil.
("Celery is useless" by NatalieDee.com)