Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-Chowder
This soup turned out to be tastier than I expected which is why I'm including it in my blog so that I don't forget about making it again. I think it is due to the celery root puree. This makes it necessary to add another step to preparing the soup but it is definitely worthwhile. You could substitute another grain for the cracked wheat, such as farro. However, I happened to have cracked wheat available and it cooks quickly.
1 celeriac (celery root 3/4 - 1#)
1/2# onions, sliced (yellow or red)
3 garlic cloves, peeled and sliced or chopped
3 tablespoons unsalted butter
Kosher (or sea salt) and cracked black pepper
2 tablespoons olive or sunflower oil
1 cup cracked wheat
Several sprigs fresh thyme if available, otherwise use dried thyme
1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice
1 carrot, diced
1 turnip, diced (I didn't have a turnip so I used a daikon radish)
1 medium potato, unpeeled and diced
vegetable or chicken broth (optional)
2 cups shredded kale (any variety is OK)
1 big handful of arugula
Sour cream (optional) for topping
Peel the celery root. Cut away all the dark fissures as well. Cut into chunks. Put the celery root, onions, 1 garlic clove, butter, 1 teaspoon salt and pepper to taste and ½ cup water in a pot with a lid. Cook until all the vegetables are very soft. Cool for a few minutes and then puree in a blender or food processor.
Heat the oil in a large pot. Add the remaining garlic cloves and cracked wheat and toast for a few minutes. Be sure not to burn the garlic. Add the thyme.
Add the celery, carrot, turnip (or daikon), potato, and 1 teaspoon salt. Cover and cook until the vegetables are soft about 10 minutes.
Add just enough water or broth (vegetable or chicken) to cover by ½ inch. Cook for 10 minutes and add the kale; then finish cooking until the vegetables are all tender.
Stir in the celery root puree. The finished soup should be thick. If it seems too thick you can add more water or broth. I didn't need to do this. Also taste for seasoning.
Right before serving, add the arugula. We liked our soup served with a dollop of sour cream on top.
Adapted from Six Seasons by Joshua McFadden; Season Six: Winter
1 celeriac (celery root 3/4 - 1#)
1/2# onions, sliced (yellow or red)
3 garlic cloves, peeled and sliced or chopped
3 tablespoons unsalted butter
Kosher (or sea salt) and cracked black pepper
2 tablespoons olive or sunflower oil
1 cup cracked wheat
Several sprigs fresh thyme if available, otherwise use dried thyme
1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice
1 carrot, diced
1 turnip, diced (I didn't have a turnip so I used a daikon radish)
1 medium potato, unpeeled and diced
vegetable or chicken broth (optional)
2 cups shredded kale (any variety is OK)
1 big handful of arugula
Sour cream (optional) for topping
Peel the celery root. Cut away all the dark fissures as well. Cut into chunks. Put the celery root, onions, 1 garlic clove, butter, 1 teaspoon salt and pepper to taste and ½ cup water in a pot with a lid. Cook until all the vegetables are very soft. Cool for a few minutes and then puree in a blender or food processor.
Heat the oil in a large pot. Add the remaining garlic cloves and cracked wheat and toast for a few minutes. Be sure not to burn the garlic. Add the thyme.
Add the celery, carrot, turnip (or daikon), potato, and 1 teaspoon salt. Cover and cook until the vegetables are soft about 10 minutes.
Add just enough water or broth (vegetable or chicken) to cover by ½ inch. Cook for 10 minutes and add the kale; then finish cooking until the vegetables are all tender.
Stir in the celery root puree. The finished soup should be thick. If it seems too thick you can add more water or broth. I didn't need to do this. Also taste for seasoning.
Right before serving, add the arugula. We liked our soup served with a dollop of sour cream on top.
Adapted from Six Seasons by Joshua McFadden; Season Six: Winter
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