Vegivore Eats | Cream of Celeriac soup

 With this time of year upon us, the air getting nippy, our bellies begging by nightfall to just be full and warm -- let's make soup for dinner. I made a pretty divine cream of celeriac (celery root) to share with my family for the holiday yesterday.

 I realize I missed the opportunity to share this recipe with you prior to Thanksgiving, so you might've been able to make this for your Turkey Day crowd, but life has a funny way of stepping in to make sure you don't get anything done that you intended to do. C'est la vie. And also, oopsy.

Celery root is not much to look at.  NPR once put it best:

"Aboveground is a gorgeously symmetrical crown of green, celery-like growth radiating from the central knob to about 12 inches. However, pull up this pretty green crown and what you unearth looks like a troll's orb of warts and roots."

photo credit: wiveswithknives.net

 Once you are finished the tedious job of peeling the celeriac you have at your disposal a milky-white root vegetable resembling a turnip and tasting of celery, parsley and earth.

 A wonderful, vegetarian, perfect-for-Thanksgiving soup recipe posted after Thanksgiving is okay, right?  Will it help sell it if I tell you this just might be THE best soup to pass your lips?  Full of celery root and aromatics; wine and spice. Pureed and velvety.

 We still have all winter, friends,..and celeriac will be in season and locally available the whole time*.  December holidays are around the corner; keep this recipe in yer back pocket!  Belly up to your tureen of choice, just make sure this is what's inside.

My lovely assistant, also known as my everlovin' Mama

 CREAM OF CELERIAC SOUP

Serves 6-8

2 Tbs butter

2 lbs celeriac, peeled and cut to 1" dice

1 small fennel bulb, cut to 1" dice

2 Bermuda onions, diced

1 c celery, chopped (reserve leaves from tops)

2 garlic cloves, minced

1/2 tsp celery salt

1 tsp lemon pepper

pinch of cayenne pepper, more to taste

1/2 c dry white wine

5 c vegetable stock

1 c whipping cream

In a heavy-bottomed pot, melt the butter over medium heat.  Add prepared celery root, onions, fennel and celery.  Sprinkle with salt and pepper**, cover the pot and let steam for about 20 minutes (or until tender), stirring twice.

Add in the garlic, celery salt, lemon pepper and cayenne.  Stir a minute before adding the wine. Cook the mixture down, until most of the liquid evaporates.

 Add in the vegetable broth.  Bring to a boil, turn down the heat and let it simmer for about 15 minutes.

 Use your immersion blender to puree the soup entirely.

Stir the cream and simmer another 5 minutes.

Ladle into bowls, top with a grind of black pepper, minced celery leaves and a touch of olive oil before serving!

...

 *PRO TIP: Most supermarkets stock celery root/celeriac.  However, vegetables are so much more fresh and flavorful when they come from closer to home!  Try Parker Farm (Lunenberg) and Hutchins Farm (Concord) to have the chance to get your hands on the best celeriac in the region.

 **PRO TIP: I primarily use white pepper in this soup, just so guests aren't secretly wondering what the black specks are.  A grind of black pepper on the top is ok, tho -- contrast  :)