Watercress and Celery Root Soup
What’s that, you say? The only celery you know about is the kind you smear peanut butter into and top with raisins? Celery root, or celeriac, is an incredibly diverse root vegetable. You can use it soups and purees, and it is equally tasty roasted in the oven.
On a personal note, I am very excited to bring this soup for lunch tomorrow at work. It seems that whenever I don’t pack my lunch, the options in the cafeteria at my work are truly vile. I wander around, stirring vats of half-separated chowders and looking at pre-packaged wraps, just hoping something will appeal to me. Today was no exception. Horrible soups, wilted veggies on the salad bar, some schmootz at the “international” station, and, well, I just don’t trust any seafood prepared in the basement of a building on the Hill.
- ½ celery root, tough outer skin removed and cut into 1-in. pieces
- 1 c. watercress
- 1 garlic clove, minced
- ½ c. onion, diced
- 2 c. vegetable stock
- 1 tsp. cayenne pepper
- canola oil
- 1 T. diced red bell pepper for garnish
Heat 1 T. of oil in a large pot. Add the onion to the pot, season with salt, and let them soften for 6-7 minutes. Add in the garlic and cayenne and stir for a minute. Add in the celery root and stock. Season with salt and pepper and let the soup simmer for 20-25 minutes; until the celery root is fork tender. Stir in the watercress and simmer another five minutes.
Puree the soup in a blender or using an immersion blender. Ladle into bowls and garnish with the bell pepper and a drizzle of extra virgin olive oil.