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Celeriac and Spinach Soup

Celeriac and Spinach Soup

Celeriac and Spinach Soup

One of the many pleasantries of spring, in its renewal of growth and activity is the relative ease one is enabled popping up from underneath lighter covers into the growing warmth of early morning light.

This also has its advantages for getting out to the Farmer’s Market just as the canopies pop up offering some cover for those limited number of hours to the broad and growing selections of diverse locally grown seasonal products available for sale.

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The past two early morning Saturday’s before beginning the weekend engagement of events included quick trips out to one of my favorite among the areas Farmer’s Markets including Phoenixville brimming with a broad selection of spring picks.

 The Charlestown Farm featured some of the most beautiful fresh celeriac ever, along with large bags of small bright green spinach leaves and so on this early riser spring day we have a luscious Celeriac and Spinach Soup. Enjoy.

Celeriac and Spinach Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Category: Soups

Cuisine: French Inspired

Servings: 6 bowls

Celeriac and Spinach Soup

Ingredients

  • 3 tablespoons butter
  • 1 onion, chopped
  • 3 celeriac, approximately 3/4 pound each, outer skin peeled, then cubed
  • 1 potato, peeled, cubed
  • 1 pound spinach, approximately, cleaned well, any large stems removed
  • 6-8 cups chicken stock
  • 2 teaspoons coarse kosher salt, then more added to taste
  • a few pinches cracked black pepper
  • 12 or more chives, snipped for garnish
  • 4 teaspoons fresh grated Parmesan cheese

Instructions

  1. Warm butter on very low heat in a soup pot, add onion, cook two minutes, stir in the cubed celeriac and potato, continue heating on the lowest heat around fifteen or twenty minutes until all of the pot ingredients are well softened
  2. Pour in 4 cups chicken stock, increase temperature a bit, still on low heat, and simmer around a half hour or longer until ingredients are fully cooked. Working a batch at a time, puree soup in a blender or food processor and return to the soup pot
  3. Pour in 2-3 more cups of the chicken broth, stir and simmer for fifteen to twenty minutes, sprinkle in salt and pepper, check seasoning adjust to taste
  4. Turn off heat and let soup sit for at least one half hour for flavors to fully immerse together, the soup will thicken upon standing
  5. Heat soup before serving adding in the remaining chicken broth to thin out to desired thickness, check seasoning, adjust to taste
  6. Ladle soup into bowls garnish with fresh snipped chives and fresh grated Parmesan cheese.
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