Old-school French chefs are serious about sweating vegetables for soups. Farm-fresh vegetables at their peak, slowly sweated in the right fat, can become a glorious soup, with nothing but water to adjust viscosity. We take sweating a touch further here, rounding out the almost citrusy aroma of celery root with chicken broth and fresh thyme. (This makes a heck of a vegetable puree if you use 2 cups of broth. Think of it as an alternative to mashed potatoes.) Serve with slightly charred rustic--preferably multi-grain--bread rubbed with garlic and spritzed with olive oil.

Keith Schroeder
Recipe by Oxmoor House October 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Serves 8 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch oven, melt the butter over low heat.

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  • SOFTEN THE VEGETABLES

  • Add the celery root, the onion, garlic, and thyme to the melted butter. Tumble. Cover and raise the heat to medium-low.

  • Sweat the vegetables for 25 minutes.

  • Remove the lid, and add the chicken broth, salt, and the lemon zest.

  • Bring the soup to a steady simmer, reduce heat, and cook, covered, for at least 20 minutes, until all the vegetables are quite soft.

  • Remove the lid and carefully pull out the lemon zest with a pair of tongs.

  • THICKEN AND BLEND A SMOOTH SOUP

  • Ready a blender or, preferably, an immersion blender.

  • Add the bread to the soup. Stir with a wooden spoon. It's the 19th century, remember?

  • In mere seconds, the bread will have broken down into the soup. Now, being extremely careful, blend the soup until silky smooth: Use an immersion blender right in the pot or place about a quarter of the mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Drape a clean towel over opening in blender lid (to avoid splatters). Blend in small batches until smooth, pouring into a large bowl.

  • Repeat procedure until all of the soup is well blended. If you've used a traditional blender, return the soup to the pot.

  • Stir in the buttermilk and heat the soup over medium-high heat until very hot.

  • Ladle the hot soup into bowls and garnish with crème fraîche and chives.

Source

Cooking Light Mad Delicious

Nutrition Facts

112 calories; fat 3.9g; saturated fat 2.5g; mono fat 0.8g; poly fat 0.2g; protein 6g; carbohydrates 14g; fiber 2g; cholesterol 15mg; iron 1mg; sodium 278mg; calcium 55mg.
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