Celery Root and Scallion Soup with Croutons
In the wintertime we make soups! This recipe is one of our favorites to have with our white wines, preferably Sauvignon Blanc (although Semillon also pairs great). Celery root isn’t always available, but when you find some try this recipe out! Simple, yet with dimension and freshness, this is another recipe we found in the food and wine pairing book "100 Perfect Pairings," by Jill Silverman Hough (2010). This recipe can be made up to 3 days in advance and reheated before serving.
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
4 small celery roots (celeriac) (about 2 pounds), trimmed and diced into ½-inch (about 3 cups)
1 russet potato, peeled and diced into ½-inch (about 2 cups)
2 ½ tsp coarse kosher salt, more as desired
Pinch of white pepper
3 ½ c reduced-sodium vegetable broth
1 ½ c buttermilk (if you only have milk, adjust by adding more lemon juice)
1 tbsp lemon juice, more as desired
½ c croutons, or try making homemade Crushed Fennel Crackers
~ ~ ~ ~ ~ ~ ~ ~
Step 1: Warm oil and butter in a medium stockpot over medium heat until melted. Add celery root and cook, stirring occasionally until begins to brown, about 6 mins. Stir in the potato, salt, and pepper and cook until brown, about 4 mins. Add the broth and scrape any brown bits in the pot. Boil, reduce to a simmer and cook, stirring occasionally until the vegetables are soft, about 6-8 minutes. Turn off the heat and let cool.
Step 2: As you perform step 1, thinly slice 2 scallions. Cut the remaining scallions into ~1/2-inch pieces. Set both aside.
Step 3: Transfer the soup to a blender or food processor – in batches. Add the 1/2-inch cut scallions and puree, ensuring all of the components are blended. Return mix to the pot and stir in the buttermilk and lemon juice. The soup can be prepared up to 3 days in advance. Cool it, then store it covered in the refrigerator.
Step 4: Serve immediately, or if stored reheat. Serve with a crisp Sauvignon Blanc and add more salt, pepper, and/or lemon juice to taste. Garnish with sliced scallions and croutons (or homemade fennel crackers).