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Broccoli and Celery Root Soup
Ingredients
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1 tablespoon olive oil
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2 cups diced or 1 medium onion
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1 1/2 cups celery root, peeled and diced
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1 pound broccoli or 1 large bunch, stalks and flowerettes separated, stalks peeled and diced
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4 cups low sodium vegetable broth
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1/2 teaspoon hot pepper flakes or to taste
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3 fresh thyme sprigs
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3 fresh parsley sprigs
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1 bay leaf
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salt and ground black pepper to taste
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1/8 teaspoon ground nutmeg or to taste
Preparation
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In a large heavy-duty soup pot, warm the olive oil over medium-high heat. Add the onion and saute until translucent, about 3 minutes. Add the celery root and broccoli stalks and continue to saute an additional 5 minutes or until celery root begins to color.
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Pour in the vegetable broth. Add the hot pepper flakes. Tie the thyme, parsley and bay leaf together with kitchen twine and add to the pot. Bring to a boil, lower heat and simmer 20 minutes. Add all of the broccoli flowerettes, reserving enough to garnish each bowl of soup with a little flowerette. Return the soup to a boil, lower heat and simmer 5 minutes.
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Discard the herbs. Ladle soup into a blender and puree in batches. Take care to start at the lowest speed when blending hot liquids. Taste for seasonings and add salt and pepper as desired. Microwave the reserved garnishing flowerette in 1 tablespoon of water for 30 seconds.
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Reheat the soup and serve with a light sprinkle of ground nutmeg and garnish with a small broccoli flowerette.
