The garden and the farmer’s market are still loaded with lots of goodies. I have two favorite recipes I like to make in October that use ingredients that are super fresh right now.
Celeriac, also known as celery root, has a flavor similar to celery but comes in root ball form rather than a stalk like celery. It’s pretty ugly out of the garden, but so great in a fall soup. And I’m happy to report it’s a cinch to grow.
I first discovered celeriac in a CSA box a few years ago, wasn’t sure what to do with it at first. It’s delicious in a slaw or roasted, but my favorite way is in a soup. Google “celery root soup” and you’ll find a slew of simlar-ish recipes from the likes of Oprah to the folks at Joy of Kosher. There are literally hundreds of great recipes at the push of a button.
I’m sharing an un-recipe… in other words, this is how I make it but I don’t really measure and sometimes I throw in other stuff. But it’s a method that works and is always good.
Fall Celariac Soup A Gracious Garden
In a pot, saute cubed celeriac (celery root) and diced onion in a bit of butter or olive oil. When lightly cooked, add diced potato, diced green apple, a large container of chicken broth, and fresh herbs (such as rosemary, thyme or tarragon). Bring to a boil, then set to simmer for 30 minutes or until vegetables are cooked through. Using an immersion blender (or whatever blending device is available) blend soup in batches until smooth. Return to pot, reheat and season with salt and pepper to taste. A drizzle of olive oil and a few croutons make a great garnish to this bowl of fall flavor.
The second recipe I’m sharing is for a rich and creamy carrot soup that utilizes carrots, onions, potato and rosemary from the garden or farmer’s market. I love this soup on a chilly fall day with some crusty bread. Very comforting. I’ve made it without the cream before and since the potato adds a starchy creaminess, it is also good that way. Though I admit I prefer it with the cream, it’s just so delicious.
Creamy Carrot Soup Taste of Home
1 cup chopped onion
1/4 cup butter or margarine
4 1/2 cups sliced carrots (1/4 inch thick)
1 large potato, peeled and cubed
2 cans (14 1/2 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy cream
1 teaspoon dried rosemary, crushed (I use fresh rosemary)
1/2 teaspoon salt
1/8 teaspoon pepper
In a 5-qt. Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool 15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; add cream, rosemary, salt and pepper. Cook over low heat until heated through. Yield: 6-8 servings (2 1/2 quarts)