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| Roasted Root Soup |
 ckelson writes, "To make a great winter soup that's deep with warmth and flavor you need to think in terms of layering. Just like we layer our clothing in the fall to keep warm, a soup can become particularly interesting and pleasing with this kind of love and attention. As the elements build and broaden the depth of one another, their individual flavors intensify. Earthy celery root, sweet beets, carrots, garlic and onions make up the base layer of this simple soup. They are refined by white wine and warming ginger; for an added hint of complexity the soup is finished with piquant chipotle cream and cilantro. "
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This is our first "Soup of the Month," where I will feature one seasonal soup every month.
I have written this recipe in a layer format with the appropriate ingredients to make each layer. Please read through the entire recipe to have the necessary ingredients ready to go. I know, I know, there may seem like a lot of steps, but I have added a timing cheat sheet to make the process easier and more fun.
Roasted Root Soup
Serves 6-8 people
Prep time: 20 minutes
Cook Time: 90 minutes
Layer 1 ~ Roasting
Ingredients:
3 cups chopped Celery Root (Celeriac ) - about 1 large celery root
2 cups chopped Beet Root - about 2 large beets
1 cup chopped Carrot Root (regular carrots - but it adds to the theme...just go with it.)
4 gloves garlic, keep whole with husk on
Salt and black pepper
1 Tablespoon olive oil
5 sprigs of fresh thyme
Directions for Roasting Layer 1:
Preheat oven to 375°F
Remove the outside covering of the celery root with a knife and peel the carrots; chop both into large pieces. Next, with disposable gloves on (to avoid purple hands for a few days) remove the outside skin of the beets; chop into large pieces. Place all chopped vegetables, whole garlic cloves, and thyme in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and mix with either gloved hands or spoon, to coat evenly. Lay flat on sheet pan to roast for 45 minutes; about half way through, give them a quick stir to help them cook evenly. When finished roasting, squeeze the garlic from the husks; discard the thyme sprigs, and the garlic husks. Set aside to add to Layer 2.
Layer 2 ~ Soup Base
Ingredients:
1 medium onion, diced - about 1 cup
3 celery stalks, diced - about 1 cup
2" nub of Ginger Root, sliced - about 1 Tablespoon
1/2 cup white wine
1 teaspoon dried thyme
1 Tablespoon olive oil
Salt and pepper
Directions for Soup Base Layer 2:
Heat oil in a large pot on medium-low (you can use a Dutch oven pot if you have one). Add the onion, celery, and ginger to cook; stirring every so often until the vegetables begin to soften, about 10 minutes. Add the thyme, salt, pepper and Roasted Root Vegetables from Layer 1. Pour in the white wine, turn the heat up to medium and cook down the white wine until almost gone. (It's actually being absorbed by the vegetables, while the alcohol is being evaporated and will be released in the next layer for a sophisticated essence). Have your stock and water on deck from layer 3, below.
Layer 3 ~ Root Soup
Ingredients:
4 cups chicken or vegetable stock, warmed
2 cups water, warmed + more for later to achieve the consistency you'd like; thick vs. smooth
2 Tablespoons red wine vinegar
Salt to taste
Directions for Root Soup Layer 3:
While waiting for the white wine to be absorbed in Layer 2, heat the stock and water in the microwave to a warm temperature. Once the wine is almost gone, about 3-5 minutes; add the stock, water and vinegar to the pot. Bring mixture to a boil, then reduce heat to low. Simmer, stirring occasionally for 20 to 30 minutes. Puree soup using an immersion blender or by transferring it in batches to a countertop blender. (Tip: be careful to only fill the countertop blender half full of hot soup and leave the lid slightly ajar to allow the steam to escape.) If applicable, pour the puree back in to the pot to adjust texture and seasonings.
You're almost done, but first double check the texture and seasonings to get it juuuust right.
1. Adjust for texture preferences. Want a smoother soup? Add a little more water, up to 2 cups. If you like your soup chunky like a chunky wool sweater, leave as is and go on to adjust for seasonings.
2. Adjust seasonings. This is where you can add a little more salt to bring out the complexity of the flavors; however, a soup shouldn't taste salty, it should taste like the flavors of the soup. A well salted dish amplifies the flavors already present. If you do this and it still tastes a little dull or flat, add another teaspoon or two of red wine vinegar to brighten the flavors in the forefront of your slurp, while leaving you with a deep, mellow finish.
Finally, garnish with Layer 4. Chipotle cream and fresh cilantro.
Layer 4 ~ Chipotle Cream and Cilantro
Ingredients:
2 chilies from chipotle chilies in adobo sauce (from a can in the Mexican food aisle)
1/2 cup Greek yogurt
1 clove garlic
1 teaspoon oil - for shine and consistency
1 Tablespoon water - for consistency
1/2 cilantro sprig for garnish
In a food processor or blender, whiz chilies, Greek yogurt, and garlic until well combined. Add the oil and water optionally to adjust for consistency. I prefer it to be smooth and easily drip-able. Finish with fresh cilantro leaves on top and some delicious crusty bread or crackers on the side to enjoy this swanky roasted root soup.
Timing cheat sheet
1. Preheat oven; Cut, slice and dice all vegetables before starting Layer 1.
2. Put layer 1 vegetables in oven; make cilantro cream; start cooking layer 2 during the last 10 minutes of roasting layer 1.
3. Heat stock and water in layer 3; complete layer 2 and 3.
4. Adjust texture and seasoning.
5. Garnish with cilantro cream and fresh cilantro.
6. Serve.
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Posted on Oct 30, 2011 09:13am.
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| Comments |
I am going to attempt to make this, as it sounds wonderful. I just hope I can pull it off. Thank you!
-- anan1, Oct 31, 2011 01:14pm
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All sounds so yummy - and with the Root Veggie Family coming back into our daily recipes - I am grateful for this one! Thank you
-- Trina, Oct 31, 2011 04:05pm
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