This recipe originates from a cool site called Tiny Urban Kitchen. Cat, a huge celeriac fan, has altered the recipe to her tastes. We hope you like it too!
- 1 lg celeriac peeled and chopped.
- 2-3 med potatoes washed and chopped, leave skins on. (any kind of potato)
- 1 lg carrots chopped.
- 1 lg apple peeled and chopped.
- 1 med onion peeled and diced (red or yellow onion).
- 1 qt unsalted vegetable stock (or 1 unsalted bouillon cube)
- 2 T olive oil
- 1/2 t dried thyme
- 2 T maple syrup
- 2 T salt use 2 T per gallon, adjust if desired.
- to taste pepper Make it hot pepper if you like that.
- 2-3 lg collard greens stack the leaves and then roll them tightly. Slice the 'roll' into very thin ribbons. (Collards are optional. They add great color, and are delicious.)
Sauté onions and thyme in oil over medium heat for a few minutes until the onions are browned and translucent. Add the celeriac, carrot, and potatoes. Sauté for 5 minutes, stirring often to keep it from burning, until all is infused with the thyme oil. Add stock, apples, salt, and pepper. Add more stock (or water) if needed to cover all of the vegetables. Bring to a boil, then simmer for 15-20 minutes until potatoes are cooked.
Add maple syrup. Blend with an immersion blender, or blend in batches in a blender and return to soup pot. Stir in collard ribbons. Let stand on very low heat for 15 minutes to soften the collards. Serve hot, with garnishes of your choice on each bowl.
Garnish suggestions: fresh mint; shredded cheese of your choice; hot pepper flakes.
photos: CCF staff