Pictured here with arugula topped with pear and pomegranate and tuna salad.
2 Tablespoons canola oil
1/2 onion; chopped
2 celery stalks; chopped
1/2 teaspoon sea salt
1 small clove garlic; crushed
1 lb frozen spinach
pinch fresh ground black pepper
1/2 cup raw cashews
3 1/2 cups water
Preheat a soup pot to medium low, add canola oil, onion, celery and sea salt and simmer for 5 minutes with lid on. Stir occasionally and add 1 Tablespoon of water as needed to prevent burning. Add remaining ingredients, bring to a boil, reduce heat to simmer and cook for 30 minutes. Puree the ingredients with a handheld immersion blender OR allow to cool, puree in countertop blender, return to pot and reheat. Add more water as needed for the consistency and salt and pepper to taste.
My mother used to make a cream of celeriac soup that, according to my father, was famous among their friends. On a visit to my father’s he was inspired to make this soup that he had no recipe for. He found a Hungarian recipe (what would we do without the world wide web?) that we prepared. Here is my version that is both easier and healthier (no butter or milk/cream).
1 large celeriac root; washed, pealed and cut into ½ inch cubes
1 tablespoons canola oil
1 onion; diced
1 tablespoons canola oil
1/2 teaspoon salt
4 1/2 cups water
1 large potato; washed, pealed and diced
fresh ground black pepper to taste
fresh parsley to garnish (optional)
Wash and peal the celeriac root and cut into ½ inch cubes. Heat a large skillet over medium low heat and gently sauté celeriac in 1 tablespoon canola oil with lid on until it becomes slightly golden. Meanwhile, in a 3 or 4 quart soup pot over medium low heat sauté the onions and salt in 1 tablespoon canola oil with lid on until they become translucent. Add the water to the onions and bring to a boil. Add the celeriac cubes to the onion and water, return to boiling, reduce heat and simmer until the celeriac cubes are almost tender, about 10 minutes. (*Note the freshly harvested celeriac root from Hall’s Farm was tender after sauteing so I simply omitted the “simmer for 10 minutes till tender” step.) Add the potatoes and continue to simmer for 20 more minutes. Replenish water if necessary. Puree the celeriac, onion and potatoes with an emersion blender, in a blender or by pressing through a strainer/sieve. If the blender is plastic or straining through a sieve, allow the celeriac and water to cool slightly. Return the puree to the pot and reheat slowly on the stove. Serve as is or with some chopped parsley to garnish. I found that fresh ground black pepper was tasty so try it as the recipe states and add pepper as needed. In Hungary this type of soup is served with croutons but I made a sandwich with labneh left over from the weekend, tomato and lettuce for Xav while I had some gluten free chips in lieu of the crackers I was craving.