as we move into the official time change this week, the darkness does not hesitate to flirt. there is this ever so familiar period where it’s dark when i leave the in the morning, and equally it’s dark upon my return. the beat of the days is short and sweet, but the vibration is perfect. vega’s midnight coat blends her seamlessly into the landscape when she’s off to fetch. we curiously eye the jars of tomatoes, pickles, and every kind of relish you can conjure – questioning how they’ll last us until spring. we ignite the wicks of candles and place paint on our brushes for longer time spent indoors. i’m digging up my dog-eared pages to celebrate inspiration from one time – only to invite it back again. we’re warming our bones tightly the colder we feel it.
shamelessly i will admit that soup is one of my favorite meals – all seasonal varieties of it. it’s a treasure in the spring when the earth livens up again, a refreshing fusion in the heat of the summer, and in the fall and winter it’s what comforts you, sparks conversation, and unites company. community is the loveliest benefit simmering in a soup pot. the possibilities are endless, and the imagination is allowed to run as wild as it ever could. and so i only wish that if you’re following along with me that you enjoy soup as much as i do. soup is a philosophical opportunity to nourish both the body and mind. and vegetables love it. it warms our bones tightly and kisses our temples away from the frost.
do you have celery root nearby? it has a whimsical, but organic presence, and a flavor unmatched. in combination with leek and potato it makes for an extremely hearty and satisfying soup. there is a sincerity to celeriac – perhaps due to its knobby appearance – what is there to romance one initially? it’s a great root. i’ve combined it with thyme and horseradish and time changes and quick weeks. i’ve let it draw me in and gather me softly, and i hope the same to you.
- 1 tbl olive oil
- 1 medium leek, white and green parts chopped
- 3 cloves garlic, minced
- 3 sprigs of thyme, leaves removed
- 1 / 2 tsp smoked paprika
- 1 lb celeriac, peeled and chopped
- 1 lb new potatoes, cubed
- 4 cups vegetable stock + 1 cup water
- juice of 1 lemon
- 1 / 2 loaf crusty bread, cubed
- 1 1 / 2 tbl horseradish
- thyme oil*
- celery leaf
- heat oil in large dutch oven or soup pot and add leek. saute until softened and fragrant, 7-10 minutes. add garlic, thyme, paprika and cook 2 minutes to release flavors. add celeriac, potatoes, stock, and water. bring to a boil and reduce, simmer 30-40 minutes half-covered, or until vegetables are tender.
- stir in lemon juice and, working in batches if needed, blend soup on high to a smooth consistency. thin with stock or water if too thick.
- to make croutons preheat oven to 400 degrees. in a small bowl whisk together 1 tbl of oil and horseradish. dress bread cubes with oil and roast on a sheet pan for 20 minutes.
- serve soup with thyme oil*, celery leaves, horseradish croutons.