All root vegetables are perfect for making soup because they're all full of hearty flavour and soften easily as they simmer. One of my favourites is celery root, which isn't actually the root of the celery you see in the store. This variety is bred specifically for its roots instead of the stalks, making them sweet and distinct, with an earthy flavour not unlike celery.
Yield: 4 servings
1/4 cup (60 mL) of butter
2 large onions, chopped
1 head of garlic cloves, chopped
2 large celery roots, peeled and chopped
6 cups (1.5 L) of good quality chicken broth or water
3 or 4 sprigs of fresh thyme, leaves and tender stems chopped
1/2 teaspoon (2 mL) of salt
In a medium saucepan, melt the butter over medium heat. Toss in the onions and garlic and sauté until golden and delicious, a few minutes. Add the celery root, chicken broth, thyme and salt. Bring the works to a slow patient simmer than continue cooking until the celery root is tender, about 20 minutes. Leave the soup chunky for a rustic texture or purée smooth with an immersion blender. For an extra velvety texture, strain through a fine mesh strainer. Ladle into bowls and share.
© Chef Michael Smith
This recipe:Soups & Stews
In the Maritimes we don’t worry whether our chowders are authentic or not. We know a true clam chowder is just a bowl full of simple, hearty flavours. We often use canned clams and always stir in onions, potatoes and milk. We’re too busy asking for seconds to worry whether we got it right!