Celery Root Soup With Butternut Squash, Sunflower Greens & Truffle Oil
Category: Soups & Salads | Blog URL: http://thecheekychef.blogspot.com/2010/01/recipe-celery-root-soup.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Linda Sarris
Celery Root Soup with Butternut Squash, Sunflower Greens & Truffle Oil
3 large Celery Roots/Celeriac
4 stalks of celery
2 qts. chicken stock
2 white onions, chopped
4 garlic cloves, minced
1 T. butter
1 large shallot, chopped
1/2 c. heavy cream
1 small butternut squash (for garnish)
organic Black Truffle Flavored Olive Oil
Wash and peel the celery root first, this will take the longest to cook. Since the root is very tough on the outside and a bit bumpy, it is easier to use your knife and cut away the outer layer. Trim off the top and bottom ends, and sit the celery root up on the flat surface. Use a chef's knife to carve away the outer layers and leave just the white flesh. Chop the celery root into uniform-sized pieces. Put the celery root chunks in a pot and cover with chicken stock. For 3 large celery roots, you'll need about 2 quarts of stock. Bring to a boil and cook for 15 minutes until fork-tender.
While the celery root is cooking, start prepping your other vegetables. Chop two white onions, 1 large shallot, 4 garlic cloves and saute in a pan with canola oil and a nob of butter. I used some Ronnybrook Farm Dairy garlic butter that I bought at the farmers market, but any unsalted butter is fine. Peel the butternut squash and chop into very tiny cubes. You will only need about a cup to garnish the 8 servings of soup. Reserve the rest of the butternut squash for another meal. Saute the butternut squash in a pan or roast in the oven. Be careful not to burn them because the pieces are very small. They should be soft throughout and have a golden caramelized outside. Blot on a paper towel until ready to use.
When the celery root pieces are cooked and you're able to smash it with a spoon on your cutting board, drain them and reserve the chicken stock for the soup. Puree the celery root in a food processor or blender. Slowly add the chicken stock back into the mixture. I ended up using almost all of the chicken stock but use enough to get the soup to the correct consistency. Puree the onion, shallot, garlic mixture and add this to the soup. Add a half-cup of heavy cream and season to taste with salt and pepper. When you're ready to eat, ladle the soup into a bowl and garnish with the butternut squash pieces, a few greens (I used sunflower greens from Windfall Farms, and drizzle with a little bit of truffle oil or high quality olive oil. I used 100% organic daRosario Organics Black Truffle Flavored Olive Oil. It tastes amazing, it's USDA certified organic and includes pieces of real truffles. I hop you enjoy this soup recipe. It should be perfect for snowy winter days and all of the veg are available at your local farmers markets and grocery stores this time of year.