Root Vegetable Puree Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is loosely based on my Puree of Celery Root recipe, but I subbed some things and cleaned out my refrigerator’s crisper drawer and it turned out to be really good. Ingredients:
2 1/2 tbs olive oil, divided |
4 green onions, coarsely chopped |
1/2 medium yellow onion, coarsely chopped |
2 stalks celery, coarsely chopped |
6 cloves garlic, sliced, minced, or crushed |
2/3 lb. peeled, chopped celery root (from 2 baseball-size bulbs) |
1/2 head of cauliflower, chopped |
1 small bunch of radishes, trimmed and each cut in half |
2 large carrots, peeled and chopped |
2 14 oz. cans chicken or vegetable broth |
4-6 oz. white wine or mirin |
1/2 tsp salt, plus more to taste |
4-5 tbs skim milk |
chopped chervil, for serving (optional) |
Directions:
1. In a large saucepan over medium heat, warm 2 Tbsp olive oil. Add the green onions, onion, celery, and garlic, and sauté until softened but not browned, stirring occasionally, about 5 minutes. Add the remaining vegetables, broth, and salt, and bring to a boil. Reduce the heat to low, partially cover, and simmer until the celery root and carrots are very tender. It should break apart easily when poked with a fork; on my stove, this takes about 35-45 minutes. Remove the soup from the heat.
2. Using a blender and working in small batches – when working with hot liquids, never fill the blender more than 1/3 full! - purée the soup until very smooth. Add the remaining 1/2 Tbs oil and the milk, and stir to incorporate. Taste, and adjust seasoning as necessary. Reheat gently until just steaming. Serve with hunks of crusty bread, croutons or toast for dipping.
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