The first snow, in Bavaria right after Christmas! Now we’re back to our typical grey rainy Berlin winter, but it was nice while it lasted. This is a soup I made during the holidays using celeriac, or celery root. I love that vegetable, even though it’s often overlooked. I paired it with pears here to add some freshness and acidity, because celeriac on its own can be a bit too earthy I find. The lemon juice and honey help to soften those flavors. Have this soup with some fresh baguette and a nice glass of crisp white wine…
Recipe: Wintery cream of celeriac soup with pears
- Olive oil
- One shallot
- A dash of ground cumin
- One head of celeriac
- 500 ml two cups of vegetable stock
- One bay leaf
- One teaspoon of honey
- 250 ml one cup of oat milk (or regular milk)
- Two pears
- Juice of one lemon
- Salt and black pepper
- A sprig of parsley, or a few celery leaves
- Clean the celeriac, chopping off the rough outer bits and cut it into inch-size pieces.
- Finely dice the shallot and fry it over medium heat in three tablespoons of olive oil in a large saucepan. Add the cumin and stir.
- Add the celery to the shallots.
- Add the vegetable stock, the bay leaf and the honey. Make sure the celeriac pieces are almost covered, if you need more liquid add some water.
- Let the celeriac simmer for fifteen to twenty minutes, until it's very soft and you can easily squash it with a fork. Now add the milk and bring the soup to a boil.
- Peel and core the pears, chop them into a few pieces and add them to the soup. Cook everything with the milk and the pears for another five minutes.
- Take out the bay leaf, then puree the soup using an immersion blender or in a mixer. Add more water, milk or stock if it's too thick; if it's too thin let it simmer for a few more minutes.
- To finish it off, add the lemon juice and season with salt and pepper. Add a little more olive oil and a few leaves of parsley (or celery leaves) before serving.