Carole on Better Connecticut January 23rd
Good News Café chef and co-owner Carole Peck appeared again January 23rd, on WFSB's popular TV show "Better Connecticut," with anchors Scot Haney and Kara Sundlun.
Carole made a hearty celery root soup, very warming for these cold winter months! Here is the recipe so you can try it at home.
Watch the video at WFSB.
And here's the recipe:
Celery Root Soup
Yields ½ gal
2 oz. butter
1 lg. Spanish onion, peeled & diced
3 stalks celery, diced
5 lg. shallots, diced
2 lg. celery root, peeled & diced
8 sprigs fresh thyme, leaves picked
2 tb. Salt
2 qt. water
2 c. heavy cream
¼ c. lemon juice
In a 3qt. pot, melt butter, add the onions and sauté until transparent. Next add the celery and shallots, cook another 5 minutes while stirring.
Add the celery root, thyme and salt then stir to incorporate. Pour the water over the veggies, stir and cover. Bring to a boil, stir again, reduce heat. Let simmer until celery root is very cooked.
Using an immersion blender, food processor or blender, puree the soup adding the cream and lemon juice. Taste for seasoning and adjust if necessary.
*Optional, you can puree in picked tarragon leaves to heighten the flavor.
Serve with cooked wild rice or quinoa.
Check out some of Carole's previous recipes on Better CT:
Portobello Mushroom with Goats Cheese on Plantains.
Lamb chops with a hearty Fruit Salad.
Sea Scallops with a Squash Cranberry Cake.
Cauliflower WOW salad.
Mocha Pecan Pie.
Hardy Winter Rye Pasta.
Fresh Healthy Salad.