CARROT SOUP
By Published: November 8, 2010
Ingredients
- 2 cups white onion diced small
- 3 tablespoons garlic minced
- 2 cups celery diced small
- 3 cups shredded celery root peeled
- 2 cups heirloom carrots diced medium
- 1 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 3 quarts vegetable stock
- 1 cup dry white wine
- 2 tablespoons fresh thyme minced
Instructions
- In a stock pot, saute onion, celery and carrots with 2 tbsp of olive oil.
- Deglaze with white wine.
- Add celeriac, nutmeg, cardamom and vegetable stock.
- Bring to a simmer and let cook for 45-50 minutes until the vegetables are tender.
- Puree with hand blender and season with salt and pepper.
- Add cream and stir in the mustard green pesto at the last minute. http://deniseappel.com/recipes/mustard-green-pesto
- Serve with chives on top.
- Course: Soup
WordPress Recipe Plugin by ReciPress
If this is the celeriac soup I had in November, it is so good! Thanks for publishing some of your recipes. I am a visitor from out of town and your restaurant is wonderful.