I don’t at all plan on sending these weekly, but as a continuation of last week, I wanted to quickly share a root-centric recipe that my aunt Marialyn sent me. She’s an extraordinary wizard in the kitchen — I try my best to share cooking time with her when I’m visiting home. She has a couple of interesting food-related blogs, The Cooking Curmudgeon, and Middle Age and Beyond, where she beautifully reflects on her life through food. I’ve learned so many skills and flavors from her, so it seemed fitting to share a recipe she passed onto me. The first of many, I’m sure…
This is a delicious root vegetable soup, inspired by chef Annie Somerville’s recipe in her book Everyday Greens. It calls for potatoes, celery root (celeriac), fennel, and lots of LEEKS. I had only one small potato, so I added parsnips to mine (yum). Also, in an effort to appease my dairy-free roommate, I opted for coconut milk in place of cream, and garlicky/toasty breadcrumbs for garnish rather than cheese (but please, if you can, do the cheese). It was comforting, bright, creamy, and savory with a little sweetness. A true winter gem.
Thank you, my sweet aunt, for sharing with us <3
Ingredients
8 c. stock (chicken or vegetable)
1 1/2 lbs Yukon Gold potatoes, peeled
3 fennel bulbs, trimmed, halved, and cored
1 large celery root peeled, quartered, and sliced
3 small bay leaves
1 T olive oil
1 T butter
3 small or 2 large leeks, white parts only, cut in half lengthwise sliced and washed
1 T minced garlic
1/2 t fennel seeds, toasted and ground
1/2 c dry white wine
1/3 c heavy cream
shredded swiss cheese (Gruyere is even better)
Method:
Dice enough of the potatoes and fennel to make 1 cup each and set aside. Slice remaining potatoes and fennel and place in a large pot along with celery root and 6 cups of stock. Add bay leaf, s & p to taste and bring to a boil. Lower heat and simmer until vegetables are very tender (about 30 minutes). Remove bay leaves and puree quickly in a blender or pass through a food mill. (Be careful not to over-process or the potatoes will turn the mixture gummy)
In the meantime, heat oil and butter in a large saute pan and saute leeks until soft, about 3 minutes. Add garlic and ground fennel, cook for 1 minute. Pour in the wine and cook until nearly dry (about 3 minutes).
Add the diced potatoes and fennel and remaining stock. Simmer, covered, until the vegetables are tender (about 8 minutes). Add to the potato-celery root puree. Add the cream and season to taste with s & p.
Serve hot garnished with some shredded cheese.
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