Friday, January 14, 2011

Celery Root: Ugly On The Outside, But Tasty On The Inside

Yield: 4 servings

Butter2 TBS

Celery root, 1 Lb, trimmed, 1 inch dice2 each

Potato, large dice1 each

Onions, medium, chopped2 each

Celery, chopped1 C

Leek, chopped, white part only1 each

Salt and freshly ground black pepperas needed

Garlic cloves, minced2 each

Thyme, fresh1 tsp

Dry vermouth or dry white wine1/2 C

Bay leaf1 each

Chicken or vegetable stock5 C

Extra virgin olive oil1/4 C

Celery leaves, freshas needed

Lemon juiceas needed

Olive oilas needed

Umbrian truffles, black, shavedas needed


1. Melt butter in a heavy, large saucepan over medium heat. Add celery root, potato, onions, celery and leek. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes.

2. Add garlic and thyme to pot and stir 1 minute. Add vermouth and bay leaf to pot, then increase heat to boil until most of the liquid evaporates, about 8 minutes.

3. Add stock to pot and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Remove bay leaf and let soup cool somewhat, then puree soup in a blender in batches until smooth.

4. Return soup to saucepan. Blend in olive oil and reheat upon service. Ladle soup into bowls. Garnish with extra virgin olive oil, celery leaves tossed in lemon juice and olive oil and thinly shaved truffles.

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