celeriac and potato soup

2020-07-05

Celery root is a nice vegetable to prepare occasionally. The flavor is very similar to regular celery, with a slight lemony overtone.

Thanks to the wonder of refrigeration, celeriac is now available year-round, but the best time is from September to April. Too long in the deep-cooler and they develop large cavities and tend to go bad. Sadly enough one of the two bulbs I bought was no good. (Pic3) The other one had the beginnings of decay, but was still mostly acceptable.

I had already prepared celeriac soup with celery a few years back. I didn't have regular celery in the house, so it became just celeriac & potato soup. That was very nice too, a mild-tasting soup with a refreshing flavor from the celeriac.

I did want to try something entirely new, so I roasted celeriac slices in olive oil, together with carrots, and I added a hamburger at the last moment. Half an hour later, dinner was served.

INGREDIENTS

This is what you need for # servings:

  • 1 lbs. celeriac, diced
  • 2 tbsp. lime juice
  • 1 lb. potatoes, diced
  • 1 quart chicken stock
  • S&P, seasoning

optional:

  • 1 tbsp. 'Maggi' chicken bouillon
Pic1: celeriac and potato soup

Directions

2020-07-05

Pic2: 2 celeriac roots
Pic3: a bad celeriac
Pic4: diced celeriac, water

 

Pic5: dice potatoes
Pic6: add to the soup
Pic7: simmer