Celeriac is a new-to-me vegetable. Though I’ve seen it many times, it tends to be a little on the pricey side, which makes it hard to justify a purchase when you’re not sure if you’ll like it!
Well, I loved it. I’m not surprised, as there are few fruits and veggies that I don’t have a hankering for. The list is super minimal:
Fruits and Veggies I Hate:
Yep, that’s it. (Of course, there are some I could “take or leave”. But pineapple is no bueno.
Celeriac, Apple, and Pear Soup with Smoked Tofu
Celeriac, or celery root, can look intimidating, but once you get past its rough exterior, it’s home to a mild root vegetable with a hint of celery flavor. The apples, pears, and smoked tofu are the perfect complement for a warm, early fall soup. I love dunking pieces of soda bread or beer bread, which can be baked in a jiffy while simmering the soup.
Serve 2 (generously) to 4
1 tablespoon extra-virgin olive oil
6 green onions, finely chopped (just the white part)
1 (210 gram) package firm or extra-firm smoked tofu (I like this one)
3 stalks celery, finely chopped
1 large sweet-tart apple, such as Mutsu, finely chopped
1 large Barlett or Bosc pear, finely chopped
2 medium celeriac, peeled and chopped into 1-inch cubes (about 1 pound after peeling)
2 teaspoons dried thyme
1 teaspoon poultry seasoning
Sea salt and freshly ground pepper to taste
4 cups vegetable stock or broth
1 to 2 cups water
In a large saucepan, heat the oil over medium-high heat. Add the green onion, tofu, and celery. Cook until the vegetables soften, stirring occasionally and scraping up the bits from the bottom of the pan. Add a few splashes of the broth to prevent burning, if necessary. Add the apple and pear. Continue to cook until softened, about 5 more minutes.
Add the celeriac, thyme, salt, pepper, and broth. Cover and bring to a boil, then reduce to medium-low heat, simmering until the celeriac is tender. If you have an immersion blender, pulse the soup about 5 times, to create some puree of the ingredients and add some thickness, adding additional water if necessary. If you don’t have an immersion blender, transfer about 2 cups of the soup into a food processor or blender, let cool slightly, then puree until smooth. Scrape the mixture back into the pot. Mix well, adding water if necessary. Test for seasonings. Serve warm.