Celery root and Tahini Soup is a great way to take knobby celeriac and turn it into a beautiful smooth soup. Its smooth flesh is low in calories and rich in health promoting phyto-nutrients, as well as dietary fiber, minerals, and vitamins (it is a great source of vitamin K). Celery root tastes wonderful in soups. It is a winter-season vegetable that is closely related to the more common leaf celery. Its peppery flavor is the star of this easy to make soup. The apple cider vinegar and tahini give the soup a blast of wonderful flavor while smoothing the texture with an immersion blender makes it easy to sip on and swallow. Enjoy!
1. Heat a large saucepot over medium heat and add olive oil. Once the oil is warm, add celery root, shallots, garlic, and sage. Season with salt and pepper, and cook about 15 minutes, or until celery root starts to soften and shallots begin to brown.
2. Add the butter, apple cider vinegar, and vegetable stock. Bring to a simmer and cook for about 30 minutes or until the celery root is very soft.
3. Season with salt and pepper. Add tahini and stir to combine. Using an immersion blender, puree the soup until smooth.
Ann's Tips and Tricks
For a sore mouth you’ll need a really smooth soup. If you have one, use a vase blender instead of the immersion wand, and add some extra butter to it as you blend.
Safety tip: when blending hot liquids, never fill the blender vase to the top, only fill it half full. And hold the lid down with a dish towel as you blend. Do this even if this means you have to blend your soup in several batches. It’s safer. Here’s why. Hot liquids expand, and if the blender vase is too full, the resulting steam will blow the blender’s lid off, sending scalding soup everywhere. We really don’t want you to learn this the hard way!
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