Wondering what to do with the Brussels sprouts and celeriac that appear in the fall? Turn them into this delicious soup! Serve alongside toast melted with cheddar cheese for a hearty fall meal.
Makes 4-6 servings. Adapted from a recipe in Jane Grigson’s Vegetable Book and reprinted in From Asparagus to Zucchini by MACSAC.
- 2 T vegetable oil
- 2 c onion chopped
- 1/2 lb Brussels sprouts trimmed
- 1/2 lb celeriac peeled & chopped
- 2c water
- 1/2 c heavy cream
- to taste salt & pepper
- 1-3 T apple cider optional
- 6-8 oz cheddar grated
- 4-6 slices French bread
Heat oil in soup pot over medium flame. Add onions and sauté until wilted. Stir in Brussels sprouts and celeriac. Add water, bring to boil, reduce to simmer, cover and cook until vegetables are tender about 15 minutes. Puree soup in food processor or blender, then return soup to pot. Stir in cream and season to taste with salt and pepper. If soup tastes too bitter, stir in some apple cider until flavors are balanced. Heat broiler. Sprinkle cheese over toast slices and broil them until cheese is melted, 2-4 minutes.
photos: Barbara L. Hanson