busied myself this week dreaming up alibis for the frigid cold – copious reasons to burrow deep within the heartbeat of something resembling warmth and life. let me iron out the fact that the cool air does not burden me, i quite like sister winter, but the brutality of polar temperatures no doubt interrogate the depths of my affection. this week was a measure in time both fast and slow. a vacancy in thought in exchange for an observation of season. even the sun was tinted blue, her perpetual flame cautious of its own kiss.
it’s easy to let myself become fixated with soup during comfort-seeking moments. it lends itself as such a righteous application for vegetables. a versatile and filling meal whether you keep them whole or should choose to puree them. i’ve been flirting heavily with celery root. so much that i’ve been finding ways to couple it with celery stalk. and i realize this sounds like an overdose, but nevertheless worth a flirtation of your own. do it for curiosity, do it for comfort, do it for love, do it because it feels good. have a warm weekend.
- 1 lb celery, cut into 2-inch pieces with leaves
- 1 large celery root, peeled and cut into 2-inch chunks
- 1 bunch green onions, root ends removed
- 3 large garlic cloves, peeled and smashed
- 2½ tbl olive oil, divided
- 1 tsp salt
- ½ tsp black pepper
- 4 cups vegetable broth
- 2 medium yellow wax potatoes, peeled and cut into 1-inch pieces
- ¼ tsp celery seed
- 2 tsp lemon juice
- 1 cup small-cubed sourdough baguette
- ¾ cup chopped walnuts
- ¾ cup chilled heavy cream
- preheat oven to 400 degrees. in a large roasting pan toss the celery, celery root, green onions, and garlic with 2 tbl olive oil, salt and pepper. roast vegetables for about 20 minutes, turning once halfway through, until tender and starting to golden.
- meanwhile, heat the broth, potatoes, and celery seed in a large pot on the stove. bring to a boil, cover, and simmer until potatoes are tender, 10-15 minutes. remove the roasted vegetables into the pot, give it a stir to combine, and allow to cool slightly.
- working in batches, puree soup in blender until silky smooth. return the puree to the pot and bring to a boil, add the lemon juice and season with additional salt and pepper to taste.
- heat the remaining ½ tbl olive oil in a small nonstick skillet. add the sourdough and sauté, stirring occasionally, until crisp - 4 minutes. remove to a plate and season lightly with salt and pepper.
- wipe out skillet and add walnuts. toast them over medium heat on stove until fragrant. set aside to cool and then transfer to a processor to pulse until fine. beat heavy cream until soft peaks form, and fold in walnuts.
- serve soup hot with croutons and a healthy dose of walnut cream
I’ve made this soup last year (minus the celery seed) and I know just how amazing this tastes. You are right to let it feature on your blog. Such a humble root and so lovely on the palate.
Edlyn, we are on the same wave length. I’ve had many conversations concerning this soup in the past week, and what interests me is the very wide variety of responses I’ve received about celery. Some of sheer excitement, some of utter boredom, and others of perpetual disgust. Who knew what passion existed? But yes, the sweet and ugly root cousin is exactly what I’m celebrating in these months.
Sounds so luxurious especially with the walnut cream…the perfect thing to wrap yourself in warmth.
Jean, if you aren’t turned off or weary of intense and concentrated celery flavor – this soup is most definitely a must. May you be keeping warm xo
Oh my this looks heavenly. Roast celery with celery root? Sourdough? Walnut cream? I can’t even handle all the good things going on in this bowl.
Thank you Allyson! It seemed both natural and inevitable to pair this homely root with its flashier, preppies cousin. Good results here.