Soup. What to say about soup? Well first of all I can’t believe this is the first soup recipe I am posting on this site. I had to go back and double check because I couldn’t quite believe it. Soup has played a big role in my life. I cooked soup daily for a few years at my brother’s restaurant and for nutrition clients, I did recipe development for a local company that was creating a line of soups and I even hosted a few soup nights where I cooked up a big pot of soup and had friends over to share. Oh and I cooked minestrone soup with 60 kids every Wednesday with Project CHEF for a few years where I came home smelling of soup from head to toe.
Needless to say we eat a lot of soup in the fall and winter months. It is simple to make, comforting on a cold day and I can usually pull one off with whatever I have in the fridge. But for something so simple, there really is a lot of bad soup out there. I think the key to good soup is starting with flavourful ingredients (good veggies) and using good quality homemade stock, be it vegetable or chicken.
I remembered making a good celeriac and potato soup last year, of course no record of that recipe. So I set out to create one yesterday and to take the time to write down the ingredients so I could share it with you.
This soup is very simple and comforting and all about the garnishes. I find it is often the garnishes that take a soup from being good to being great. So here I added some toasted walnuts and a crumble of blue cheese for added depth and a little crunch and saltiness.
It is certainly the weather for soup. I do hope you give this one a try.
Oh and on a different note, I am excited to announce that the first issue of Bread and Butter Magazine, the food magazine I have been working on, will be online on Thursday here. Nothing goes better with soup than bread and butter.
- 2 Tbsp unsalted butter
- 1 small leek, sliced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 celeriac, peeled and cubed (about 1½ pound before peeling)
- 2 medium apples, peeled and cubed
- 1 pound yellow flesh potatoes, peeled and cubed
- 1 tsp fresh thyme, finely chopped
- 1½ tsp salt
- 5-6 cups vegetable or chicken stock (if using store bought you will need less salt)
- ¼ cup chopped roasted walnuts
- a small piece of crumbly mild blue cheese
- Heat a soup pot over medium heat. Add the butter, once it is melted add the leek and onion and cook until they are soft and beginning to get slightly golden. Add the garlic, celeriac, apple, potato, thyme and salt. Cook for another 3-5 minutes. Once the vegetables have a bit of colour, add the stock. Turn the heat up to high and bring the soup to a boil. Once at a boil, reduce to a simmer and cook the soup for 15 - 20 minutes or until the vegetables are tender.
- Blend the soup with an immersion blender until smooth. Serve topped with toasted walnuts, a crumble of blue cheese and a little fresh chopped thyme.