Creamy Arrowhead Soup

Preparation info

  • Serves


    as a first course

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    Subtle and sweetish, this milky ivory-beige soup serves as a mild opener to a multicourse meal. At once starchy, vegetably, and fruity, arrowhead mixes the characteristics of potato, water chestnut, and apple—and tastes all its own. Choose the largest arrowhead corms you can find, to minimize the labor of peeling.


    • 1 large white onion
    • 1 large celery stalk
    • 1 tablespoon butter
    • 1 pound arrowhead
    • 1 tablespoon kosher salt
    • ¼ teaspoon dried dill, crumbled to powder
    • ½ teaspoon ground mace or grated nutmeg
    • ¼ teaspoon fine-ground white pepper
    • 1 large apple, such as Rome or Cortland
    • About cups vegetable or light meat broth
    • cups whole milk
    • Minced fresh dill


      1. Slice onion. Zip strings from celery and slice stalk. Melt butter in heavy casserole over moderately low heat. Stir in sliced vegetables. Cook, covered, stirring now and then, until softened, about 5 minutes.
      2. Rinse arrowhead. With sharp knife, trim off shoots and spongy bases. Remove outer layer with peeler. Slice or chop. Add to casserole with salt, dried dill, mace, and pepper. Quarter, peel, and slice apple. Add with ½ cups broth and milk.
      3. Simmer gently, covered, until all is very tender—about ½ hour.
      4. Puree mixture in blender or food processor to achieve a smooth texture. Reheat gently. Season and thin with broth as desired. Ladle into small bowls and sprinkle with dill.