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Saturday, December 10, 2016

Roots And Stalks

I'm a celery junkie.
Smear pimento cheese into crisp celery stalks and I'm a happy camper. Pony up a few  nubs side by side with chunky bleu cheese as a side kick for Buffalo chicken wings and I'm set. Spear leafy topped celery sticks into potent bloody marys and color me buzzed. And yes, I plead guilty to swiping snapped off broken pieces of celery through the peanut butter jar, much to Michael's chagrin. All of that said, I'm an absolute fool for long cooked braised celery. Smack a platter of juicy pot roast in front of me and I'm all over the celery, scooting the meat aside for garnish.  It is what it is. My lusty affair with celery.

Celery is a classic flavor building block for almost everything. While we may not even know it's there, we'd know it if it wasn't there. Usually relegated to supporting character, I brought it front and center.

Celery Soup with Horseradish whipped cream.
I kept it simple and clean.

The root of it all.
I trimmed, washed, and chopped 1 large bunch (about 2 pounds) organic celery and set it aside. After slicing 2 large cleaned leeks into thin half moons, I sauteed the leeks in equal parts butter and olive oil (2 tablespoons each). When the leeks started to wilt, I added 1/2 cup chopped Casey County candy onion, 1 clove minced garlic, a pinch white pepper, and flaked sea salt. Just before the onions started to take on color, I deglazed the pan with 1/2 cup white wine, let it reduce by half, and added the reserved celery. For body (in lieu of a starchy potato), I peeled and chopped 1 pound celery root and sliced the attached celery root stalks before tossing them into the pot with the simmering celery. When the wine evaporated, I added 1/2 teaspoon celery salt, 1 teaspoon celery seed, and 6 cups water. I brought the celery stock to a boil, reduced it to a simmer, covered the pot, and let it rip for 40 minutes.

When the vegetables were tender, I used a blender to carefully puree the soup in batches, passed it through a fine sieve to remove the fibrous solids, and returned the velvety soup to the hot pot. I brought the soup to a gentle simmer, splashed it with fresh lemon juice, and added 1/2 cup cream fraiche. After swirling the cream fraiche through the soup. I finished with quenelles of horseradish whipped cream, fresh celery leaves, and slivered radishes.

Drinkable celery.


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