Rooooh!-sted root vegetables are quite…earthy. Earthy and comforting and perfect for a cold fall night by the fireside. This recipe contains several roots. Carrots and parsnips, potatoes, onions, and a oftentimes ignored root called Celeriac (or as I refer to it, celery root). It’s a bit of a knarly lookin’ fella and looks like it’d be laying on the ground somewhere rather than sitting in a produce bin in Whole Foods. It is in fact the root of a specially grown celery and does (yes:) ) taste like celery. It can be made into a creamed soup all by its little lonesome with fresh herbs and cream or boiled and then pureed with potatoes for an awesome accompaniment. The potatoes in this soup add some starch as well as a board to pin all of the other stand alone flavors to. Parsnips and carrots add sweetness to the background of this dish and the cream added at the end gives this soup a bit of richness.
You could easily use vegetable stock in place of the chicken stock and I think some crispy bacon or fried pig lardons would be absolutely amazing in this hearty bowl.
Roasted Root Vegetable Soup:
1 celery root
2 medium red potatoes
1 medium yellow onion
2 stalks celery
6-8 sprigs thyme leaves
3 bay leaves
olive oil (about 2 tablespoons)
6 cups chicken stock (or vegetable)
1 teaspoon Sriracha
1 tablespoon fresh lemon juice
1/2 cup heavy cream
Sea salt and freshly ground black pepper
Peel and dice (into about 1″ pieces) your first 4 ingredients. Dice onion and celery and add to a lined roasting pan along with other veggies. Drizzle on olive oil and scatter thyme and bay leaf over the top. Mix with hands and liberally sprinkle with salt and pepper. Roast in a preheated oven set at 400° for about 40 minutes or until veggies are tender.
Transfer to a large pot and add chicken stock. Simmer soup for 20 minutes and then blend with an immersion blender (stick blender) until nice and smooth. Taste and adjust seasoning. Add in Sriracha and lemon juice and stir to combine. Turn off heat and add cream. Taste and adjust seasoning again as necessary to suit your tastes. Serve topped with some creme fraiche (or sour cream) and a sprig o’ thyme. I like this soup with a nice crusty bread served alongside it.
This soup is very easy to adjust to your liking. If you like more heat, feel free to add in more Sriracha or perhaps some cayenne. This soup would also benefit from any array of spice mixes available from your favorite markets.
What’s the weirdest vegetable (or fruit, for that matter) you’ve ever tried, or maybe even seen? Leave a comment below:) I’d love to hear from you!