This celeriac soup is very simple, but tasty, healthy and nourishing. I had cooked it about 5 weeks ago and almost forgot to blog about it. Celeriac (celery root) is almost out of season now, but with the cold weather we are having I wouldn’t mind a bowl of this right now! For an additional layer of flavor I roasted the celeriac rather than boiling it.
Making a great vegetable soup is so easy if you have a good blender. I in fact didn’t have a good blender yet when I made this, that is why the soup is not as smooth as it would be with my new Vitamix. Celeriac and walnuts are a classic combination and it works here as well. You can make the soup either with vegetable stock or chicken stock.
celeriac/celery root, about 700 grams (1.5 lbs) when cleaned
a handful of walnuts
extra virgin olive oil
salt and freshly ground white pepper
1 Tbsp minced celery leaves
Preheat the oven to 225ºC/440ºF. Clean the celeriac and cut it into 3 cm (1 inch) cubes. Toss them with a bit of olive oil, just enough to coat them on all sides. Arrange the celeriac in a single layer on a baking sheet lined with oven paper.
Turn off the oven and use the residual heat to toast the walnuts for 5-10 minutes until they are fragrant and slightly crispy.
Transfer the celeriac soup to a pot and bring to a boil. If the soup is too watery, cook it, stirring, until it thickens to your liking. It it is too thick, add water or stock. Stir in the minced celery leaves. Taste and adjust the seasoning with salt and freshly ground white pepper.
These salmon and sous-vide egg yolk crostini were inspired by my cooking buddy Teun. The sous-vide egg yolk adds a very nice creaminess to the salmon, whereas the lemon gives it freshness and makes it more interesting. The crunchy crostini add texture.