Cosmic Rhino

The past two week’s I’ve received celery root in my Beachgreen’s produce delivery and I must admit, it didn’t make me excited. But my lack of enthusiasm is due to my lack of experience with this tasty little vegetable.  What made me change my mind? This recipe which came from Aliye, owner and chef extraordinaire, at Beachgreens. I tried it yesterday and it is so darn good (Warning: if you are a celery-hater, this isn’t one for you). It’s fast and easy and perfect for a rainy day like today.

Ingredients:

• 1/3 stick butter (I used 2 TB plus 1 TB olive oil)
• 3 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
• 2 cups 1/2-inch cubes peeled cored Pink Lady apple (from about 2 medium)
• 1 cup chopped onion
• 3-4 cups chicken broth
• Pinch of salt
• 3 ounces bleu cheese crumbles
• Optional variations: Instead of bleu cheese, use feta and top with a pinch of cinnamon. I made it this way because I didn’t have bleu cheese on hand and it was lovely.

Instructions:

1. Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes.
2. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
3. Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency.
4. Return soup to pot. Season to taste with salt and pepper.
5. Ladle into bowls and garnish with bleu cheese.

Serves: 4
Preparation Time: 45 minutes