Sunday, November 8, 2009

Potato Celeriac Soup

In our share this week we got a bulb of celeriac about 4" in diameter. Our newsletter gave us a good hint for peeling it -- it holds a lot of dirt so it's sort of a pain. They suggested slicing it across into rings and then peeling each ring so you can cut out all the dirt. Worked like a charm!

I started with a stock I made of one chicken carcass, some soggy celery, two onions, water, and a few pepper corns. Simmered it for about an hour and a half.

Potato Celeriac Soup

1-4" bulb celeriac, diced into 1/2" squares
5 medium potatoes, peeled and diced
Stock as described above - makes about 4 cups
3 T sunflower oil
Salt to taste

Saute the celeriac pieces in oil until soft and just beginning to brown in places. Add stock and potatoes. Simmer until tender. For smooth soup, blend with immersion blender, blender, or food processor. Add salt and water to get to desired texture and flavor.

All three of us liked this soup!

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