Cold Celery Root Soup With Yogurt Recipes

CELERY ROOT SOUP {SOPA DE APIO NABO}

Steps:

• Heat the olive oil in large saucepan and add the onions, garlic, cumin and salt to make a quick refrito or sofrito (sautéed onions/garlic/spices) as the base for this soup, cook until the onions are soft, about 5 minutes.
• Add the chopped celery roots and potatoes; cook them for another 5 minutes, stirring occasionally to avoid burning them.
• Add the vegetable broth, bring to a boil, then reduce the temperature and simmer until the potatoes and celery root are tender, about 20 minutes.
• Let the soup cool down a little and then blend the celery root and potato to obtain a smooth puree.
• Reheat the soup until warm and add the chopped dill, serve with the topping on the side.

CREAMY CELERY ROOT SOUP

Steps:

• Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes.
• Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes.
• Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives.

CREAM OF CELERY ROOT SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.

CHILLED CREAM OF CELERY ROOT SOUP

Steps:

• Peel the celery root and dice into 1/2-inch cubes.
• Place it in a steamer and steam over boiling water for 10 minutes, or until tender enough to be easily mashed.
• Remove celery root from steamer and reserve one cup of liquid.
• Put one-third of the celery root and the reserved liquid in a blender.
• Blend until smooth, alternately adding the remaining celery root along with the buttermilk, salt and white pepper.
• Blend until smooth.
• Pour into a bowl and add the chopped chives.
• Mix thoroughly.
• Chill before serving.
• Serve in chilled soup bowls or mugs.

COLD CELERY SOUP WITH PINK RADISHES

Steps:

• Warm the olive oil in a stockpot over medium-low heat. Add the leeks, celery and curry, and saute for 4 minutes. Add the chicken broth and potatoes, bring to a boil, lower the heat and simmer for 17 minutes.
• Meanwhile, finely chop all but 2 of the radishes. Discard any bruised radish greens and finely chop the rest. When the soup has simmered for 17 minutes, add the chopped radishes and greens and simmer for an additional 3 minutes.
• Puree the soup in a blender until smooth and strain through a sieve. Refrigerate until cold.
• When the soup is thoroughly chilled, stir in the yogurt and Tabasco. Season to taste with salt and pepper. Thinly slice the two remaining radishes, float a few slices in the center of each serving bowl and arrange six of the shrimp halves around the radishes like the petals of a flower.