My whole family fell in love with this soup after my brother made it for us last week. One of the perks of having a sibling in culinary school! I haven’t been able to try most of his creations because they have centered around meat, but for this meal he tried his hand at vegan cuisine.
It’s clear in our approaches to cooking who is the farmer and who is the chef. While I riffled through the fridge to make an Asian style slaw — shredded cabbage, carrots, radishes with a haphazard dressing of sesame oil, vinegar, and minced ginger — he carefully selected recipes (from The Conscious Chef, by Tal Ronnen), bought the necessary ingredients, and actually followed the instructions! It certainly paid off! This a rich, luxurious, incredibly flavorful soup perfect for a special occasion. Or just because.
Creamy Celery Root Soup
3 tablespoons olive oil
2 medium celery roots, peeled and cut into 1 inch cubes
2 stalks celery, chopped
1 large onion, chopped
2 quarts vegetable stock
1 bay leaf
1 cup thick cashew cream (3/4 cup whole raw cashews, soaked overnight, then blended with just enough water to cover)
Salt and pepper
1 green apple
Sprinkle the bottom of a large pot with a pinch of salt and place over medium heat for 1 minute, then add the oil and heat for an additional 30 seconds. (This creates a non-stick effect). Add the celery root, celery, and onion and sauté for 5 to 10 minutes, stirring frequently, until soft but not brow. Add vegetable stock and the bay leaf and bring to a boil, then reduce heat and simmer for 30 minutes, until vegetables are very soft. Then stir in the cashew cream and simmer for an additional 10 minutes.
Blend the soup in batches until very smooth. Season with salt and pepper to taste. Right before serving, finely mince the green apple. Ladle the soup into bowls and place a spoonful of apples in the center. Enjoy!