Choose your color scheme:
The Vette Barn  
 
Go Back   The Vette Barn > Off Topic/Babes/Other > What's Cooking?

What's Cooking? Share your recipes and food preparation tips here.

User Tag List

Reply
 
Share Thread Tools Search this Thread
Old 02-03-2014, 8:31pm   #1
Sea Six
Barn Stall Owner #16A
Barn Stall Owner #16B

NCM Supporter '11,'13
Bantayan Kids '13
Points: 173,417, Level: 100
Activity: 4.3%
 
Sea Six's Avatar
 
Join Date: Jan 2011
Location: NW FL
Posts: 50,567
Thanks: 10,132
Thanked 13,004 Times in 7,316 Posts
Gameroom Barn Bucks: $602908
Default Cream Of Celery Root Soup

This is one of those bisque-like soups that is so good, your guests will be turning their bowls upside down and licking them clean. At the dinner table.

If you're looking for something that is very different, very unique and incredibly delicious, you've found it.

The heart of the recipe is a celery root. I can get them on a regular basis at my local mid-grade supermarket (Publix).

It's a big ball, about as hard as a rutabaga, and with a taste that is all its own... not too harsh, but quite different. The kitchen smells so good when this is cooking... hard to describe. I've never found anyone who didn't love it.

3T olive oil
1 leek, chopped
1 white onion, diced
2 ribs of fresh celery, sliced
1 celery root, peeled and chopped into 1/2" to 3/4" cubes
6 cups chicken stock
1 cup heavy cream or milk (use the heavy cream. Trust me. Use the heavy cream).
Celery salt, Pepper and garlic to taste (three big cloves is just about right for this recipe)

Saute the leek and the onion.

Add the remaining ingredients EXCEPT the cream (or milk, for you Nancy boys).

Boil everything until the celery root and the celery are tender... around 20-30 minutes. How long it takes to get the root tender boils down to (pun intended) how long the root has been out of the ground, I think. When a celery root cube is tender enough to cut with a butter knife, it's about right.

Take about 16 ounces of the soup at a time into a blender, and blend at a medium-low speed until all of it is blended... around 15 seconds should do it.

After everything is blended, slowly stir in the heavy cream (or, yes, milk for all of ya silly billies).

It's ready to serve immediately.






Last edited by Sea Six; 02-03-2014 at 8:51pm.
Sea Six is offline   Reply With Quote
Old 02-03-2014, 8:57pm   #2
Sea Six
Barn Stall Owner #16A
Barn Stall Owner #16B

NCM Supporter '11,'13
Bantayan Kids '13
Points: 173,417, Level: 100
Activity: 4.3%
 
Sea Six's Avatar
 
Join Date: Jan 2011
Location: NW FL
Posts: 50,567
Thanks: 10,132
Thanked 13,004 Times in 7,316 Posts
Gameroom Barn Bucks: $602908
Default Exhibit A: The Celery Root


Last edited by Sea Six; 04-26-2014 at 6:15am.
Sea Six is offline   Reply With Quote
Old 02-03-2014, 9:01pm   #3
Sea Six
Barn Stall Owner #16A
Barn Stall Owner #16B

NCM Supporter '11,'13
Bantayan Kids '13
Points: 173,417, Level: 100
Activity: 4.3%
 
Sea Six's Avatar
 
Join Date: Jan 2011
Location: NW FL
Posts: 50,567
Thanks: 10,132
Thanked 13,004 Times in 7,316 Posts
Gameroom Barn Bucks: $602908
Default

To trim this sucker, get your chef's knife and make shallow slices down all the sides. You'll get it to the point where you can break out your vegetable peeler. Keep whittling it down until you get all of the hairy outer layer removed, and perhaps another 1/8" as well. Then, using a sharp knife, and being careful not to knock the thing off the counter, press the knife all the way down to cut it in half. It's pretty hard, but not impossible to cut.

From here, it's pretty easy. Lay each of the flat cut sides down on your cutting board. Make 1/2" to 3/4" slices by putting the point of your knife down on the cutting board and using the heel of your hand to press down on the back of the knife blade as you rock the knife down onto the cutting board.

Take the big slices individually and cut them into cubes.
Sea Six is offline   Reply With Quote
Reply

The Vette Barn > Off Topic/Babes/Other > What's Cooking?


Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 11:43pm.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
User Alert System provided by Advanced User Tagging (Pro) - vBulletin Mods & Addons Copyright © 2024 DragonByte Technologies Ltd.
Copyright © 2009 - 2024 The Vette Barn


Support the Barn:
 
Download the Mobile App;
 
Follow us on Facebook:

Become a Stall Owner

 

Apple iOS App        Google Android App

 

Visit our Facebook page