Name: Smooth Arracacha (Apio) Soup with Paprika
Yield: Serves 4 as a first course, 2 as a main course
Ingredients: 2 teaspoons hot paprika (or add ⅛ teaspoon hot pepper to 2 teaspoons sweet paprika); ½ teaspoon ground ginger; About 4 cups vegetable broth; 1 tablespoon kosher salt (omit if broth is salted); 1 orange, quartered; 1 tablespoon mild oil, such as corn, safflower, or grapeseed; About 1½ pounds arracacha; 1 medium onion; 3 medium celery stalks

Preparation info

Serves
4
as a first course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

With few ingredients and little time, obliging arracacha is transformed into a silky, light-textured, pumpkin-colored “cream” soup, although it contains no cream. Serve to open a meal for four or as a generous supper for two. For the latter, garnish with toasted, chopped cashews and minced celery leaves. Crunchy corn bread is the perfect accompaniment.

Ingredients

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Ingredients

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