Pic2: slicing & dicing celeriac
Pic3: celeriac & celery
Cut and dice the bulb. (Pic2)
Chop the healthy leaves.
Sauté the onion in some oil until soft.
Add celery, potato and celeriac cubes.
Sauté 5 more minutes.
Add the chicken stock, S&P to taste..
Bring to a boil over medium heat.
Reduce heat and simmer 10-20 minutes.
The celeriac should be soft but still firm, not mushy.
Adjust the seasoning.
Serve as is. (Pic1)
- puree the soup (Pic4) and strain to remove fibers.
celery & celeriac soup with potatoes, apple cider
This is an amazing soup.
Celeriac roots don’t look like much, but their flavor is unique. Apple cider compliments that flavor beautifully. In the clear broth, the apple cider dominates without masking the celeriac. The celeriac is more prominent in the blended soup. For a stronger celeriac flavor, do not add celery or potatoes.
Celeriac is not readily available in the NM desert. To make this, I had to order a whole 12 lb. case, because the store didn't think they would sell it. Quite expensive, of course. And on top of that, these roots were quite old and wilted.
I used what I could, discarded the rest. Needless to say, this experience will not be repeated with that store. :-(
UPDATE: in October 2019, I found the nicest celeriac I've ever seen in the US at the Las Cruces Sprouts store which means I can make celeriac soup again! (Pic1)