I have no Thanksgiving dishes to post as I will not be cooking this coming holiday. In fact, I don’t believe I have ever cooked a Thanksgiving meal, let alone dealt with a turkey. It just never happened. I don’t know what I’ll be eating on Thursday but I’m pretty sure it will all be very tasty. 🙂 Happy holidays to you and happy cooking and eating!
Today I have a soup recipe and it is really good. It is celery root and apple soup with white wine. Aside from the cooking time, it is pretty simple and quick to whip up and the good thing is, you don’t need a lot of ingredients.
Before we peel, dice, pour, simmer, and blend I really need to say something. So, there you are riding on a bus, minding your own business, going to work or wherever and it’s pretty darn quiet. A few people are speaking in low voices maybe but for the most part, all you hear is the screeching of the brakes when the bus comes to a stop, and the beeping of the machine as people are getting on and off. And then, there there is a voice, a loud voice, the only loud voice on the pretty quiet bus. This voice is giving out all sorts of information over the phone that nobody else on the bus gives a hoot about. Does this voice realize that some half awake or trying to nap people on the bus are glancing his/her way and mentally sending messages for the voice to stop tampering with their peace at 8:30 in the freaking morning? Oh and don’t even get me started on the loud music coming from ear phones. Earphones, headphones, and whatnot were invented so that the user would be the only one listening to the specific song – or sadly, just noise – and not almost everyone on the bus. These are the people who defy bus etiquette. Yes, there is an etiquette to almost everything and it’s a good thing there is because, those of us who practice it, prevent others from getting ticked off.
I have said my piece and now, off we go to the kitchen, which is my safe haven. Let there be soup!
Recipe taken from: Food52
Serves 6 to 8
- Olive oil
- 2small yellow onions, sliced
- 2pounds celery root, trimmed and peeled, cut into a medium dice
- 1clove garlic, smashed and roughly chopped
- 1/4teaspoon cayenne
- 1/4teaspoon white pepper
- 3bay leaves
- 6sprigs tarragon, plus 2 tablespoons reserved chopped tarragon leaves for garnish
- 1 1/2cups dry white wine
- 6cups water
- In a large pot or Dutch oven set over medium heat, add just enough olive oil to cover the bottom of the pot. When the oil is hot, add the onions and cook until they begin to soften and turn translucent, stirring occasionally. Season with a small pinch of salt.
- Add the celery root, season with a pinch of salt, and continue to cook for approximately 5 minutes, stirring occasionally. While the celery root is cooking, peel and core the apples, and cut them into thin slices.
- Peeling, coring, and slicing the apples probably took you about 5 minutes, so add the apples now. Continue to cook, stirring frequently, for 3 minutes. Add the garlic, cayenne, white pepper, bay leaves and tarragon sprigs. Give everything a stir. Add the white wine, turn the heat up to high, and cook until the liquid has almost entirely evaporated, stirring occasionally. Add the water, bring the soup to a simmer, then lower the heat so that the soup maintains a slow simmer. Gently cook the soup until the celery root is very soft. To test how soft the celery root is, stab it with a fork from time to time.
- When the celery root is ready, turn off the heat and remove the bay leaves and tarragon sprigs from the soup. Working in batches, transfer the soup to a blender, and blend on high speed until the soup is velvety smooth. If the soup is looking too thick, add a little water as necessary until you’ve achieved a better consistency. When all the soup has been blended, taste it. Adjust as necessary with salt, cayenne, and white pepper. To serve, garnish each bowl with some chopped tarragon and a drizzle of your best olive oil.