The fun of getting a Boston Organics or CSA box is that you end up with weird vegetables like celeriac hanging around your kitchen. I have to admit that I was completely baffled by these little alien knobs. For whatever reason, I decided to turn them into bisque and I’m so glad I did- celeriac is awesome! It has the translucent softness of celery, but with a velvety texture. So thank you, Boston Organics! -Amanda
1/2 tablespoon extra virgin olive oil
1 large onion, chopped
2 cups celeriac, peeled and cubed
1 bay leaf
cashew cream (see recipe below)
4-6 cups water
salt, to taste
chives, optional garnish
finely chopped granny smith apple, optional garnish
extra virgin olive oil, optional garnish
1. In a medium pot, saute onion and celeriac in oil over medium heat. Add the bay leaf. You want the vegetables to soften, but not brown. Add salt at this stage to season the soup and to prevent the vegetables from caramelizing.
2. Add cream and water.
3. Simmer until all the vegetables are soft.
4. Transfer the soup to a blender or use an immersion blender to puree into a velvety emulsion.
5. Garnish with chives, granny smith apple, and a drizzle of extra virgin olive oil.
1/2 cup cashews
1. Cover the cashews with water. Allow to soak overnight.
2. Drain cashews. Cover with fresh water and puree until smooth. You can adjust the thickness by adding more water. For this recipe, you want to achieve the thickness of heavy cream.