Potato and Celery Root (Celeriac) Soup

Celiac is the large and knobbly root of the celery plant, and it tastes marvelous when you roast it.

INGREDIENTS

• 1 large celery root/celeriac, peeled and cut into chunks (trim knobbly bits off with a knife)
• 3 tbsp olive oil
• 2 medium onions, diced
• 2 carrots, diced
• 1 celery stalk, diced
• 2 medium potatoes, peeled and diced
• ½ tsp sage
• ½ tsp rosemary
• ½ tsp basil
• ½ tsp oregano
• 6 cups vegetable broth
• dash pepper sauce or pinch of cayenne, to taste
• 1 tsp lemon juice
• heavy cream for serving (optional)

METHOD

Preheat oven to 400F.                                                                                       
Mix celery root chunks and 2 tbsp olive oil in a large roasting dish. Place in the middle rack of the oven for 50 minutes.
Prepare onions, carrots, and celery. Simmer in remaining olive oil in a heavy-bottomed soup pot on low heat, covered. Peel and dice potatoes while you wait, and keep in cold water until you need them.
When celery root is done, remove from oven and add to soup pot. Add potatoes and herbs. Raise heat to low/medium, and cook for a minute or two. Add broth and pepper sauce or cayenne, cover, and simmer for 30 minutes.
Test to make sure potatoes are soft—if not, simmer for 5–10 more minutes. Add lemon juice, and pulse with an immersion blender until smooth. Serve soup with a generous blob of heavy cream and a chunk of French bread.

Scotch Broth

From Hot Off the Griddle #10, February 1993.

Warm up on a cool day with a bowl of this hearty soup. 

INGREDIENTS

• 1 cup dried whole green peas
• 1/2 cup navy beans
• 1 good meaty soup bone
• 4 quarts water
• 1 cup pearl barley
• 1/2 cup yellow split peas
• 3 large carrots
• 3 large onions
• 1 cup diced celery
• 2 cups cabbage (cut up)
• 3 medium potatoes, diced
• 1 cup diced turnip
• Salt and pepper

METHOD

1. Soak whole green peas and beans overnight in water.
2. Simmer soup bone in water to cover for about 2 hours; remove bone.
3. Add barley, beans and peas and cook another hour.
4. Add vegetables and cook 1/2 hour.
5. Season to taste.

Makes 8 to 10 servings.

Split Pea Soup

From: Cooking On a Shoestring. First printed it in Hot Off the Griddle #45, November 1995.

INGREDIENTS

• 1 1/2 lbs split peas
• 3 inch sprig of rosemary
• 1 bay leaf
• 2 carrots
• 1 large potato
• 3 stalks celery
• 1 small onion
• 1/4 cup olive oil
• 1 tsp salt
• 3 garlic cloves, minced
• 2 tbsp finely chopped fresh rosemary, or 2 tsp dried

METHOD

1. Soak the peas overnight.
2. Wash the peas, put them in a large soup pot and cover them with 2 inches of water.
3. Add the rosemary sprig and bay leaf.
4. Cover and bring to a boil, reduce the heat, and simmer for 20 minutes.
5. Chop the carrots, potato, celery and onion and saute them in small pan in oil for 10 minutes.
6. Add them to the peas with the salt, garlic, and the remaining rosemary.
7. Cook over low heat for 25 minutes, stirring occasionally.
8. Salt to taste.

Sweet Potato Soup

Judy Gibson's special recipe! Originally featured in Foodstuffs Hot Off the Griddle, November 1996.

INGREDIENTS

• 2 large sweet potatoes
• 1 cup chicken broth
• 1/4 cup orange juice
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 cup milk

METHOD

1. Cook sweet potatoes in boiling water till soft, 30 – 35 minutes.
2. Drain and skin.
3. Put in blender or food processor with 1/2 cup chicken broth and blend.
4. Put back in pan and stir in remaining broth, orange juice, salt and nutmeg.
5. Stir in milk, heat well.

Vegetable Soup Even A Man Will Eat

Contributed by Kim Falls

This has been tried and proven, according to Kim, who also suggests a batch of buttermilk biscuits to go with it.

INGREDIENTS

• 2 to 3 Tbsp olive oil (liberal amount to coat the pan)
• 2 to 3 medium potatoes, cut in quarters
• 1/2 cauliflower head, chopped into 2 inch pieces
• 2 to 3 medium carrots, sliced
• 3 cloves garlic, finely chopped
• 1 medium onion, chopped
• 1 to 2 medium apples, skin on, chopped
• 3 soup cubes, vegetable or chicken
• 6 cups water, enough to cover vegetables
• 1/4 cup PURE maple syrup (none of that fake stuff)

METHOD

Add the olive oil to the pan and heat on medium. Toss in the onions and garlic and sauté until the onion is translucent (about 2 to 3 minutes). Be careful not to burn them or the soup will taste bitter. Add the rest of the vegetables and continue to sauté for about 7 minutes, tossing often. Then add water and soup cubes and bring to a boil. Once at a boil, reduce heat to a simmer and let it sit for about 25 to 30 minutes or until the vegetables are all soft and cooked through. Using a hand blender or regular blender, puree the vegetables until smooth (or your desired consistency). Add the PURE maple syrup after it has cooled slightly for a lovely touch of maple goodness.