I would probably have nothing to do with celeriac if it weren’t for the organic box. But last week, it arrived, and I kept it right at the very front of my fridge so I’d be forced to remember its existence and actually do something with it.
I made this soup because it was dead simple and cream-free (nothing against cream, but I just don’t like to eat a bowl full of cream for lunch because it makes me feel like, well, a bowl full of cream). And having made this soup, I can now safely confirm that I am a mega huge celeriac fan – this soup was freakishly good.
Leek, celeriac, celery, onion and potato get sauteed in a bit of butter (or oil for vegans), then boiled in stock, then blitzed – pretty basic, but so beyond special. I do think the Vitamix had a role to play in its amazingness – the super-power blender pureed the boiled vegetables into the silkiest soup ever – it definitely didn’t need cream.
The parsley pesto is also a win – delicious, vegan and quite useful beyond the soup. Today I mixed it with some cooked pearl barley to use in some stuffed portobello mushrooms – dinner was ready in 20 minutes. And with a stash of celeriac soup in the freezer, I’m totally all set for quick meals of amazement, particularly lunch, which doesn’t usually lend itself to full-scale cookathons.