Pureed Celeriac and Sweetpotato Soup

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

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