By Victoria Hart Glavin of Tiny New York Kitchen
Tender white beans give this soup rich texture and substance, while crisp apples add natural sweetness. Celery root, also known as celeriac, is the knobby, rough root of the celery plant. Once peeled, its flesh has a creamy white color and the bright herbaceous flavor of celery.
Ingredients
1 Large Celery Root (Trimmed, Peeled & Diced)
2 Medium Parsnips (Peeled & Diced)
2 Large Gala or Fuji Apples (Peeled & Diced)
1 Large Russet Potato (Peeled & Diced)
1 Large Yellow Onion (Diced)
1 Large Carrot (Peeled & Diced)
1/2 Cup Peas
2 Cups Cannellini Beans (Drained & Rinsed)
1 Bay Leave
2 Sprigs Fresh Thyme
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Teaspoons Smoked Paprika
5 Cups Water
In a large-size pot combine celery root, parsnips, apples, potatoes, onions, beans, carrots, peas, bay leaf, thyme, kosher salt, pepper, and smoked paprika. Add water.
Cover and bring to a boil over a high heat. Reduce to a simmer and cook for 50 minutes until beans and celery root are completely tender and falling apart.
Remove bay leaf. Remove from heat. Purée soup until smooth using an immersion blender or food processor. Return soup to a medium heat and cook for 10 minutes. If you need to add a bit more water go ahead and do that.
Remove from heat and serve warm. Serves 6
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Total Time: 80 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.