Soup season continues today with an elegant, satisfying gourmet-style soup. Bonus: it’s very simple and uses only a small number of ingredients.
Until I made this soup I’d never cooked with celery root before. I’d seen it at Whole Foods and other fancier grocery stores, but I had no idea what to do with it. Celery root definitely looks a bit imposing in its wabi sabi earthiness.
I’m always game to try something new though, and this soup, from The Conscious Cook by chef Tal Ronnen, paid off handsomely. I’ve made this soup for a number of holiday...read more