October 18, 2022
Last week I got celeriac in my farm share. I’ve had never cooked with it before but I knew you could make soup out of it. It’s getting to be that time of year when soup is called for, so I figured this was the right way to go. In addition to the celeriac, (boy that’s a weird word to type) I also had four potatoes, an acorn squash and an onion. I figured it couldn’t hurt to use up what I had and throw it all in there.
I sautéed the onion in some oil. Then added about a tablespoon of Vandouvan curry powder that I got from Christina’s, though I think I should have added more. It’s important to add it early so that it cooks in the oil. If you add it later, you can end up with a grainy taste. I peeled and chopped the celeriac, potatoes, and squash and 4-5 cups of water. I read that you don’t need to peel celeriac, but the skin seemed kinda fibrous, and I thought it would be a good idea. I really like the smell of the celeriac as I peeled and chopped it. It was an earthy version of celery.
I brought everything to a boil and then covered it and cooked on low for a half hour. At that point the vegetables were soft, and I puréed the soup with an immersion blender. It was a little bland but perked up with the addition of some extra salt and a tablespoon of vinegar.
It made a lot of soup, probably eight bowls. We ate it with some grilled cheese. It’s not my favorite soup, but it’s a recipe worth working on. And best of all, I have cooked with a new ingredient.
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Concord Culinary Lyceum 
This sounds really delicious, a seasonal delight!