Monday, November 23, 2009

Local New England Fall Soup!

What IS this creature??
Celery Root is definitely the ugly duckling of the root vegetables. But there's no need to be afraid; for not only is it a great source of vitamin C and phosphorus, but its delicious and versatile! Because it is a starchy root vegetable, its good in 'mashes, and lower in carbohydrates and calories than potatoes. And-its a Local!

Local New England Celery Root, Apple and Potato Soup
*Adapted from
  • 1 medium onion, chopped
  • 6 cups peeled, chopped celery root
  • 1 lb red potatoes
  • 10 cups homemade or low-sodium store-bought vegetable stock
  • 2 cups peeled, cored, and quartered local apples
1.In a large heavy-bottomed pan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes.
2. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
3. Add apples and continue simmering for 5 minutes.
4.Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender; season with salt and pepper.

Not Lucky enough to own an immersion blender???? Just do it in batches in a conventional blender:



Enjoy this warm soup on these perfect Fall days, in beautiful New England!

1 comment:

Kate Sokol said...

omg look at that little wild thang!