Name: Creamy Arrowhead Soup
Yield: Serves 4 as a first course
Ingredients: 1 large white onion; 1 large celery stalk; 1 tablespoon butter; 1 large apple, such as Rome or Cortland; ¼ teaspoon dried dill, crumbled to powder; ½ teaspoon ground mace or grated nutmeg; 1 tablespoon kosher salt; 1 pound arrowhead; ¼ teaspoon fine-ground white pepper; Minced fresh dill; About 1½ cups vegetable or light meat broth; 1½ cups whole milk

Preparation info

Serves
4
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.

Ingredients

1 large white onion
1 large celery stalk
1 tablespoon butter

Method

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.
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

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