This delicious dish uses this forgotten vegetable, celeriac. The sweet and bitter celeriac is the perfect vegetable to eat as we enter the colder months. It can also nicely offset the heavier dishes that we eat during the holidays. The celeriac along with the potatoes are cooked in a stock and are infused with thyme and bay leaves. Serve with cream and some croutons or hazelnuts on the top. Enjoy!
1 medium onion
2 large garlic cloves
1 tsp dried or 2 tsp fresh thyme
1 bay leaf
1 1/2 lbs celeriac, peeled and cut into 1/2 ” chunks
1/2 lb potatoes, peeled and cut into 1/2″ chunks
1 slice of bacon, cut into small pieces (optional)
4 cups of vegetable or chicken stock or more
1/2 cup heavy cream
1/2 cup hazelnuts or croutons
crushed red hot pepper to taste
Cook bacon on medium high heat, in a little for 10 minutes. Remove and set aside.
Sautee onion in a little oil for about 5-10 minutes, stir often. Gently fry the garlic for a short time, do not burn. Add the thyme, bay leaf, celery, the potato chunks, bacon pieces and the stock. Bring to a boil and reduce the heat to medium low heat. Cook for about 40 minutes or until all the vegetables are nice and tender.
Remove the bay leaf and let the soup cool off to room temperature. Pour in the cream. Puree the soup. You can use an immersion blender or a regular blender.
Return the soup to the pot and start warming it up. Add salt, pepper and red hot pepper.
Serve with croutons or hazelnuts and parsley.
If using hazelnuts, heat up a pan and lightly roast the hazelnuts for 6-8 minutes. Make sure they are toasted on all sides. Chop the cool hazelnuts.