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
A good fish stew has three basic parts: the flavour base, the broth and the fish. Each is easy to master. This particular version highlights many of the bright flavours of the Mediterranean. Some would call it a bouillabaisse but I don’t because that makes it sound intimidating, fancy and difficult. It also inspires too many conversations about authenticity. Remember its just fish stew!