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Just the right texture for soup

At a recent Saturday Farmer’s Dinner here at The Culinary Studio, we had the great honour of having Steve and Rose Martin from Martin’s Family Fruit Farm join us as our ‘guest farmers.’ It was no surprise that for the five-course meal we served up, apples were the star of the show. We are always impressed that Mr. Martin can guess exactly what type of apple we used in each dish.

We love to use celeriac – it is an underused vegetable at this time of year, but is very mild in flavour. It has a smooth consistency like a potato, but with a mild celery flavour. Sure, from the outside it doesn’t look pretty, with its knobbly brown exterior. But cut this off to reveal a creamy white interior. Then simply dice it up.

The apple type we used was Ginger Gold. According to the Martins, you’ve got about one more week to enjoy this apple. After that, they will recommend to you the best apple to use for cooking.

We drizzled the final product with just a touch of maple syrup and sprinkled it with aged cheddar.

Incidentally, this is Mrs. Martin’s favourite soup.

Place all ingredients in a pot; cover with cold water (about 8-10 cups);

Bring to a boil, then turn down to a simmer;

Simmer for 30 minutes and then strain into a container; use immediately or cool and refrigerate for up to three days or freeze.

*feel free to add additional vegetable scraps that you may have in your fridge.

Heat oil in soup pot over medium heat and add onions and cook until softened. Add celery and minced garlic and cook 1-2 minutes more;

Add celeriac, apple and vegetable stock. Bring to a boil and simmer 10-15 minutes, or until celeriac is very fork tender;

Ladle into blender, in batches, and blend until smooth.  Add enough water to achieve desired consistency.;

Reheat in clean pot.  Stir in cream;

Salt and pepper to taste.

Add salt as you go, a little salt with each addition to the pot creates a flavourful finished product.
Finished soup should be thick and creamy tasting, when blending the soup do not add all of the liquid at first. You can add liquid to pureed soup but you cannot take it away.

Creamy Celeriac Soup
First, start with a fresh vegetable stock:

  • 2 large onions, rough chop
  • 2 carrots, peeled and rough chop
  • 2 celery, rough chop
  • 1 leek, rough chop
  • a few mushrooms
  • 1 tomato, chopped
  • 1 bay leaf
  • Handful of fresh herb sprigs such as parsley, thyme and rosemary
  • 1 tsp whole peppercorns

Next, put the soup together:

  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 2 ribs celery, chopped
  • 1 clove garlic, minced
  • 6 cups diced celeriac
  • 4 cups diced and peeled apple
  • 8 cups fresh vegetable stock
  • 1/2-cup 35% cream,
  • Salt and pepper, to taste

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