The post Easy roasted celery root soup appeared first on Hungarian Eats.
]]>This oven roasted celery root soup is not only yummy, but it is very easy to make too. A little bit of time, a few ingredients, and a delicious soup is served.
Celery root or celeriac is a variety of celery that is cultivated for its roots rather than its stalks. It can be used both raw and cooked. It has a more intense, earthy flavour than its “relative”, the green celery stalk. If properly stored, it can keep quite long, for about 10-14 days in the refrigerator.
For peeling it I usually use a knife rather than a vegetable peeler. It is easier to cut off the skin, knobs, roots, and clean some of the rougher spots.
Easy roasted celery root soup
1 medium to large celery root
1 medium potato
1 small or half of a medium size onion
1 garlic clove
1 tbsp olive oil
1 tbsp butter
4-5 cup vegetable bouillon or water
salt, pepper
Preheat the oven to 400°F /200°C
Wash, peel and cut the celery root into chunks. On a lined baking sheet toss the pieces with the olive oil, salt and pepper, mix, and spread it evenly. Roast it for about 20 minutes, or until it is slightly golden and fork tender.
In the meantime peel and cut the potatoes into cubes. Chop the onion and the garlic. On medium heat melt the butter in a medium pot, add the chopped onions, and sauté until golden.
Add the roasted celery root, garlic, potatoes, and the water or bouillon to the onion mix. Boil, then reduce the heat to low, cover and simmer for about 10-15 minutes until the potatoes are fork tender.
With a blender (either an upright or hand blender) puree the soup. You can find some tips here how to safely puree soup in a blender. You don’t have a blender? No problem. You can also use a strainer, or a potato masher.
Add a little bit more water/bouillon if the soup is too thick, and add some more salt and pepper and adjust the taste to your liking.
Serve it with some croutons and/or with some grated parmesan cheese. Jó étvágyat – Bon appétit!
You might like these veggie soup recipes too!
Authentic Hungarian cauliflower soup
Decadent And Oh So Simple Hungarian Donut Treats
Ingredients
- 4 cups flour 500g
- 1-1¼ cups milk, lukewarm (about 105 °F – 40 °C)
- 4 egg yolks
- ½ cup butter melted
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast 1 package
- 1-1½ tsp lemon zest zest of half a lemon
- ¼ tsp vanilla extract
- few drops rum or rum aroma optional
- 4-6 cups canola or vegetable oil for frying
- icing sugar for serving
Instructions
- Place the yeast and 1 tsp sugar into a small bowl, and add ¼ cup lukewarm milk. Stir, cover and set aside for about 10-15 minutes.
- Using a standing mixer with the dough attachment mix the flour and the rest of the sugar. Add the yolks, the yeast-milk mixture, the melted butter, the lemon zest, the vanilla extract, a few drops of rum/rum aroma, and add the milk gradually until the flour mix forms a soft dough. The dough is good when it separates from the wall of the mixing bowl.
- Form a ball, lightly flour the bottom of the bowl, and place the dough back in the bowl. Cover it with a kitchen towel or plastic wrap, and put it in a warm place (I preheat my oven to 200 °F/90-95 °C for 1-2 minutes, then turn it off) for about 45-60 minutes, until it doubles the size.
- On a lightly floured surface roll out the dough to about ½ inch (1-1.5 cm). Cut out the doughnuts, and place them on parchment paper lined or lightly floured baking sheets.
- Cover them with a kitchen towel, and let them rest in a warm place for another 20 minutes.
- In a large heavy bottom skillet or dutch oven heat the oil (fill to about 1-2 inches deep). Fry the doughnuts until golden – about 1-2 minutes each side – on medium low heat, about 3-4 at once in the skillet. I usually cover the skillet for about a minute right after placing in the doughnuts, then uncover and continue to fry without it. I use long metal tongs for frying.
- Once they are golden on both sides place doughnuts vertically beside each other in a paper towel lined large dish.
- Sprinkle with icing sugar, and serve warm with some apricot preserves, plum butter, or any other kind of fruit spread. Bon appétit!
Notes
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The post Easy roasted celery root soup appeared first on Hungarian Eats.
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