This autumn my husband and I have become enamoured with celeriac. That somewhat frightening knobby, gnarly root ball that appears in CSAs and grocery stores in late autumn, packs a large amount of flavor. If you are unfamiliar with celeriac, it is also known as root celery or celery root and is related celery. The root has a strong touch of celery flavor and packs a wonderful medley of poly-acetylene anti-oxidants such as falcarinol, falcarindiol, and methyl-falcarindiol, as well as a hefty dose of Vitamin K, phosphorus, iron, calcium, copper, and manganese. Vitamin K improves bone mineralization, while phosphorus is a key player in cell metabolism, maintaining blood buffer system, bone and teeth formation.
But the flavor is honestly what has us addicted to this little root-ball. Celeriac brings that bright, aromatic quality of celery to a dense, earthy root. It brightens any dish that you add it to, and this pureed soup can definitely bring a little cheer to a cloudy, winter day.
- 8 cups stock (beef stock or vegetable stock)
- 2 medium celeriac
- 4 leeks
- 2 T butter
- salt & pepper to taste
Thoroughly wash the celeriac If the bottom of the root is particularly hairy, then chop off the very end. Otherwise, once clean, chop it into inch wide cubes. Chop off the root hairs at the very bottom of the leeks, then slice the leeks into 1/2 inch circles. You’ll be able to get good leek slices from the very bottom up until the leaves start to get fibrous and dark green (about 1/2 way up the leek).
In a thick-bottomed soup pot over medium heat, add the butter (or vegan alternative) and let it melt. Add the leeks, and saute for 3-5 minutes, until tender. Add the chunks of celeriac and saute for another 5 minutes, this allows the root to truly get aromatic.
Add the stock. Simmer for 15-20 minutes- until the celeriac is easily pierced with a fork. Use a food processor, blender, or immersion blender and puree the soup until silky smooth.
Dish up into soup bowls and add salt and pepper to taste. Enjoy.