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bacon lard celery roots clove of garlic apple cider salt water heavy cream Icelandic yogurt green chili green onions Zweiback
Viewed: 44 - Published at: a year agoIngredients
- 2 tablespoons of fat, oil, bacon lard, clarified butter. All work well
- 2 bunches celery
- 2 celeriac roots (celery root)
- 1 clove of garlic
- 1 tablespoon apple cider or white wine vinegar
- 1 tablespoon salt (this is up to you how much you use.)
- 2 quarts water or chicken stock
- 4 tablespoons heavy cream
- 4 ounces plain Icelandic yogurt or your favorite plain yogurt
- 1 green chili
- 2 green onions
- 1 piece Zweiback toast or your favorite style of crouton
Method
- Clean and wash vegetables. Roughly chop celery and cherry root. Mince garlic clove.
- Heat oil in appropriately sized pot until almost smoking. Add onions and celery. Reduce heat. Stir. Pop lid on top to allow vegetables to sweat.
- Once vegetables begin to change appearance and look more opaque, sprinkle with a bit of salt. Add celery root and garlic. Then add vinegar and enough water or stock to cover vegetables.
- Bring to simmer and allow to cook until vegetables are tender. Expect anywhere from 30 minutes to an hour, depending on how roughly you chopped your vegetables.
- Allow soup to cool for at least 10 minutes before blending. (No burns allowed here or horrible messes to clean up because I created a vacuum in my blender and pressure blew the cover and soup now drips from my cabinets. Been there, done both. Learn from my mistakes, please. I beg you.)
- While soup is cooking, chop chilies and scallions and mix with yogurt. Set aside or refrigerate until ready to use.
- Blend until silky smooth. Stir in heavy cream. Taste and adjust the seasoning to your liking.
- Pour soup into heated bowl, dollop with some yogurt, and place your Zweiback on top. Time to eat.
