Freeze It Whole

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Location: Portland, Oregon, United States

Feminist haus frau with two little kids, one big garden, and whole a lotta chickens. Lost Arts Kitchen is my gig.

Sunday, January 07, 2007

Celery Root Soup

For years, I have tried to have salad with dinner every night, year 'round. I recently came to the conclusion that during the cooler months, a warm bowl of soup is preferable to cold salad. I tried this for the first time a few weeks ago and wow, what a warming, nourishing creamy soup this is! Today I'm making a big batch for the freezer, like this:

2 tablespoons ghee or other oil/fat for sauteeing
1 large onion, rough chopped
2 large celery roots, peeled and cubed
3 stalks celery, rough chopped
4 cloves garlic, peeled and smashed
2 large Yukon gold potatoes, peeled and cubed
1/2 cup dry sherry
10 stems fresh thyme, removed from stems and rough chopped
chicken stock

heavy cream for serving

In a large stockpot, saute onions until transluscent. Deglaze pan with 1/2 of chicken stock. Add celery root, celery, garlic, potatoes, sherry, and thyme, plus enough chicken stock to cover vegetables. Bring pot to a boil, then reduce heat to simmer, cooking until potatoes are soft, about 30 minutes. Remove from heat and using an immerson blender, puree soup. Store in meal-size containers and freeze. When serving, add heavy cream to taste.