Artichoke and Celery Root Soup

Artichoke and Celery Root Soup Recipe - Vegetarian

Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Artichoke and Celery Root Soup recipe is a luxurious and comforting dish, perfect for any season. Combining the unique flavors of artichokes and celery root with a creamy base, this soup is both nourishing and satisfying. Topped with homemade spiced almonds for an added crunch and flavor kick, it's a gourmet experience that's surprisingly simple to create at home.

History

The use of artichokes in cooking dates back to ancient times, with the Greeks and Romans enjoying them for their flavor and purported health benefits. Celery root, also known as celeriac, is a lesser-known root vegetable that has been used in European cuisines for centuries. This recipe brings these two traditional ingredients together in a modern fusion that celebrates their rich histories.

Ingredients

Spiced almonds

1 egg white
0.5 cup sliced almonds
0.25 tsp ground cumin
0.25 tsp ground cinnamon
0.25 tsp paprika
0.25 tsp freshly ground black pepper
0.25 tsp salt

Artichoke soup

4 large globe artichokes, 8 to 10 oz (283 g) each or enough smaller ones to equal about 3 lb (1.36 kg)
1 medium-sized celery root, about 1 lb (454 g)
4 tbsp unsalted butter
1 large onion, chopped
3 cup vegetable stock
2 cup heavy cream
salt and freshly ground black pepper to taste

How to prepare

Spiced almonds

Preheat oven to 350°F (177°C)
Place egg white in a bowl, and beat until frothy.
Add remaining ingredients, and stir until almonds are coated.
Spread out evenly over the bottom of a baking dish.
Toast, stirring often, until almonds are lightly browned, for 15 to 20 minutes.
Cool completely before using.

Artichoke soup

Remove stems and snap off all outer leaves from artichokes.
Pull out the cone of tender inner leaves and scrape away the central choke.
Trim away any dark green bits from the bottoms.
Put artichokes into acidulated water to prevent discoloration.
Cut trimmed artichoke hearts into thick slices.
Trim, peel, and halve celery root, and cut halves into thick slices.
Melt butter in a large saucepan over medium-high heat.
Add onion and cook, stirring often, until softened, for 3 to 5 minutes.
Add artichokes and celery root and cook, stirring, until slightly softened, for about 3 minutes.
Pour in vegetable stock, increase the heat to high, and bring to a boil.
Reduce heat to low and cover.
Cook, stirring frequently, until the vegetables are tender, 20 to 25 minutes.
Remove from heat and cool slightly.
Put vegetables into a food processor and, working in batches, puree until smooth.
Return to the pan and pour in cream.
Season with salt and pepper and warm over low heat, taking care not to boil.
Ladle soup into warmed bowls and garnish with spiced almonds before serving.

Variations

For a vegan version, use olive oil instead of butter and a plant-based cream. You can also add other vegetables, such as leeks or potatoes, for different flavors and textures.

Cooking Tips & Tricks

For the smoothest soup texture, ensure that the vegetables are very tender before blending. If your soup is too thick, you can thin it with additional vegetable stock until you reach your desired consistency. To prevent the artichokes from browning, keep them in acidulated water (water with a bit of lemon juice or vinegar) immediately after cutting.

Serving Suggestions

Serve this soup as a starter for a dinner party or as a main course with crusty bread on the side. It pairs beautifully with a simple green salad for a complete meal.

Cooking Techniques

The key technique in this recipe is the blending of the soup to achieve a smooth consistency. For best results, use a high-powered blender or food processor.

Ingredient Substitutions

If artichokes are not in season, canned or frozen artichoke hearts can be used as a convenient alternative. Parsnips can substitute for celery root for a slightly sweeter flavor profile.

Make Ahead Tips

This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra stock if necessary to adjust the consistency.

Presentation Ideas

Garnish each serving with a swirl of cream, a sprinkle of spiced almonds, and fresh herbs such as thyme or parsley for an elegant presentation.

Pairing Recommendations

This soup pairs wonderfully with a crisp, dry white wine such as Sauvignon Blanc or a light-bodied Chardonnay, which complements the creamy texture and rich flavors.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator. Reheat on the stove over low heat, stirring occasionally, until heated through. Do not boil.

Nutrition Information

Calories per serving

A serving of this soup is relatively moderate in calories, primarily due to the heavy cream. To reduce the calorie count, consider using a lower-fat cream alternative.

Carbohydrates

This soup is relatively low in carbohydrates, with the primary sources being the artichokes and celery root. Artichokes are a good source of fiber, while celery root adds a modest amount of carbs, making this dish suitable for those monitoring their carbohydrate intake.

Fats

The heavy cream and butter contribute to the fat content of this soup, providing a rich and creamy texture. For a lighter version, you can substitute with half-and-half or a plant-based cream alternative.

Proteins

This soup contains minimal protein, so consider serving it as part of a meal that includes a protein source, such as grilled chicken or fish, to ensure a balanced diet.

Vitamins and minerals

Artichokes are a fantastic source of vitamin C, vitamin K, folate, magnesium, and potassium. Celery root also contributes with its own set of nutrients, including vitamins B6 and C, phosphorus, and potassium, making this soup a nutrient-dense option.

Alergens

This recipe contains dairy (butter and heavy cream). For those with dairy allergies or intolerances, dairy-free butter and cream substitutes can be used.

Summary

Overall, this Artichoke and Celery Root Soup is a comforting and nutritious dish, offering a good balance of vitamins and minerals, with moderate calories and fats. It's a versatile recipe that can be adjusted to suit various dietary needs.

Summary

This Artichoke and Celery Root Soup is a delightful blend of flavors and textures, made even more special with the addition of homemade spiced almonds. It's a versatile recipe that can be adapted to suit various dietary needs, making it a perfect addition to any meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl eager to learn the art of cooking from my own grandmother. She was a master in the kitchen, creating delicious dishes from scratch without ever needing to consult a recipe. I would watch in awe as she effortlessly whipped up meals that were both comforting and nourishing.

One day, as I was rummaging through her old recipe box, I stumbled upon a faded index card with the words "Artichoke and Celery Root Soup" scrawled across the top. Intrigued, I asked my grandmother about the recipe and she smiled, a twinkle in her eye.

"Oh, that soup is a family favorite," she said, her voice filled with nostalgia. "I learned how to make it from my own grandmother, who learned it from hers. It's a recipe that has been passed down through the generations, each cook adding their own twist to make it their own."

With a sense of excitement and determination, I set out to recreate the soup myself. I gathered the ingredients - artichokes, celery root, onions, garlic, chicken broth, and a splash of cream - and got to work. As I chopped and sautéed, the kitchen filled with the warm, earthy aroma of the vegetables mingling together. It was a scent that reminded me of home and family, of tradition and love.

After simmering the soup for a while and blending it until smooth, I ladled it into bowls and garnished it with a sprinkle of fresh herbs. I took a hesitant sip, unsure of what to expect. But as soon as the first spoonful touched my lips, I knew I had stumbled upon something truly special. The flavors were rich and complex, the texture velvety and comforting. It was a soup that warmed the soul and filled the belly, a dish that spoke of history and heritage.

From that day on, Artichoke and Celery Root Soup became a staple in my own kitchen. I would make it for family gatherings, special occasions, or just as a comforting meal on a cold winter's night. Each time I cooked it, I felt a connection to my ancestors, to the cooks who came before me and passed down their knowledge and love through this humble recipe.

Over the years, I have made a few tweaks to the original recipe, adding a pinch of this or a dash of that to suit my own tastes. But at its core, the soup remains true to its roots, a simple yet elegant dish that never fails to bring joy to those who taste it.

As I sit here, reflecting on that day so long ago when I first discovered the recipe for Artichoke and Celery Root Soup, I am filled with gratitude. Gratitude for my grandmother who taught me the joys of cooking, for the generations of women who came before me and shared their knowledge, and for the simple pleasures of a warm bowl of soup on a cold day.

I may not be a master chef like my grandmother, but I like to think that I am carrying on her legacy in my own way, sharing the gift of good food and family traditions with those I love. And every time I make a pot of Artichoke and Celery Root Soup, I am reminded of the power of food to nourish not just the body, but the soul as well.