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
The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish.