Name: Pureed Celeriac and Sweetpotato Soup
Yield: Serves 6 as a first course
Ingredients: 1 quart water; ¼ teaspoon white pepper; ½ teaspoon ground mace or grated nutmeg; Medium-dry sherry or sweet vermouth; 3 tablespoons toasted, chopped almonds or hazelnuts; 1½ pounds sweetpotatoes; 1 large onion, sliced; 1 tablespoon corn or peanut oil; 2 medium or 1 large celeriac (about 1¼ pounds without leaves); About 2 teaspoons kosher salt; Brown sugar; Optional garnish: thin-sliced celeriac leaves; About 2 cups whole milk

Preparation info

Serves
6
as a first course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

This unusual pairing yields a flavor-rich, smooth soup that can be served steaming or chilled (top with a little sour cream). Like many soups, this one develops nuance if allowed to rest overnight.

Ingredients

1 tablespoon corn or peanut oil
1 large onion, sliced
1½

Starter
Gluten-free
Vegetarian
Soup

Method

Heat oil in heavy large pot. Stir in onion, cover, and cook over moderate heat 5 minutes. Uncover and brown lightly, about 5 minutes.
Meanwhile, peel and chunk sweetpotatoes. (Trim off celeriac tops, if present, and reserve.) Scrub and casually peel root (bits of skin are no problem in puree). Cut into fairly thick slices.
Add celeriac and sweets to p

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