I should just re-title my blog “Allison’s Mom’s Recipes,” because most of the recipes I’ve made in the past two weeks have originated from my mother.
Mama C sent me a recipe for celeriac and apple soup via Epicurious last week. When I opened the email I was all “what the what is celeriac?”
This is celeriac:
They remind me of those Mandrakes from Harry Potter…you know…these things:
I thought I’d name it Mandrake Brain Soup in honor of Halloween…because it’s a creepy name…
Mandrake Brain Soup (adapted from Epicurious)
1 celery root (about 1 lb)
3 small apples (I used red ones–either macoun, mac or empire. I can’t tell them apart…)
1 large yellow onion
4 cups organic, free range chicken broth (low sodium)
1/4 cup butter
I was excited to find organic, free-range chicken broth! I didn’t know it existed until the Health Food Store Tour two weeks ago.
Once the celeriac and apple chunks are soft, allow the soup to cool for a few minutes, and then transfer into your food processor. Process until you like how it looks. I like my soup to be thick, but without chunks…
I love a hot bowl of soup for dinner on a chilly fall night! Although this soup was thick in consistency, it was pretty light in taste. Hints of apple, celery and onion. Mandrake Brains are delicious–I ate a heaping bowl full and was totally satisfied.
What’s your favorite kind of soup?