Apple Celeriac Potato Soup
This recipe originates from a cool site called Tiny Urban Kitchen. Cat, our Former Education Programs Manager, altered the recipe to her taste. We hope you like it too!
- 1 lg celeriac peeled and chopped
- 2-3 med potatoes (any kind) washed and chopped, leave skins on
- 1 lg carrots chopped
- 1 lg apple peeled and chopped
- 1 med onion (red or yellow) peeled and diced
- 1 qt unsalted vegetable stock (or 1 unsalted bouillon cube)
- 2 Tbsp olive oil
- 1/2 tsp dried thyme
- 2 Tbsp maple syrup
- 2 Tbsp salt per gallon, adjust if desired
- to taste pepper (hot if you like that)
- 2-3 lg collard greens (optional) stack the leaves and then roll them tightly. Slice the 'roll' into very thin ribbons.
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.