I'm using up the last of the celeriac-potato soup today. This lunch also has pomegranate-apple-goat cheese salad, clementines, crackers, and chocolate.
This will be a week of soup for lunch: we made potato-broccoli-cheese soup yesterday to pack once the celery root one is used up. Here's how it goes:
- Peel & cut up 2-3 potatoes. Start cooking them in some boiling water.
- Cut up 2 heads of broccoli, and add them to the boiling potato water after about 10 minutes. Let everything cook for about 10 more minutes - that's 20 for the potatoes and 10 for the broccoli.
- Drain the vegetables (if you don't have veggie broth, keep the water) and mash them with a potato masher.
- Chop an onion and cook it in a couple of tablespoons of butter.
- When the onion is at the transparent stage, add a couple of tablespoons of flour to the onions and butter to make a roux. Cook it around until the flour smells & tastes cooked.
- Slowly add a cup or two of veggie broth or your reserved broccoli water. If you are using broccoli water, add a little salt too.
- Add about a quart of milk.
- Use an immersion blender to blend everything some more while the liquid is still fairly cool.
- When the soup starts to steam, slowly stir in about 1/3 pound of grated cheddar cheese a handful at a time. Consider also adding some grated parmesan cheese - it really adds to the cheesy taste.
- Done! Pack the soup up into 1-2 cup containers -- we got about 8 servings.
Thanks, KC! I appreciate the picture. Will definitely look for celery root at the market here. The soups both sound wonderful! I will try them both.
ReplyDeleteHere is a tip for your Gluten-free friends: Instead of flour to thicken soups, I've been adding a potato. If you add a diced or grated potato early in the process, it will cook away and thicken the soup. (for a smoother broth, put the broth in the blender before adding the rest of the veggies) Or, you can just use potato flour. Then, if you want potato chunks that are not mushy, add more later in the process. Mom