1 year ago 4
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Bread food sandwich wood

While I’ve been subsisting off brothy, meaty soups (obviously comforting in freezing temps), I’m searching for something a little brighter.  This soup is just hearty enough for a cold night, but has the freshness of Springtime – or more specifically, Spring weather – is hopefully just around the corner.

If you’ve never cooked with celery root (or celeriac) – this is your time.  It’s a root vegetable with the essence of Spring.  I know it appears pretty gnarly on the surface, but once you shed its knobby skin, it has such a light, fragrant celery taste that anyone would love.  Enjoy this soup warm with good, crusty bread.

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Open Sans Body Text Preheat oven to 300 degrees.  Heat a large Dutch oven or saucepan over medium heat with olive oil.  Add garlic, onion, leek, apple, celery root and parsnip

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detheme

About detheme

A Surabaya-based photographer and self-taught cook & baker. I’m often asked how I got into food, since I went to school for photography. During my late teens and early 20’s, I had a variety of undiagnosed digestive problems which led me to relentless experimenting in the kitchen.

2 Comments

  1. Cupcake ipsum dolor sit. Amet wafer I love. Chupa chups sesame snaps tootsie roll sugar plum fruitcake.

  2. There is something in the way


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