Celeriac Cauliflower Soup
5
- Prep Time30 mins
- Total Time1 hr 20 mins
- Makes6 to 8 servings
Recipe by Tara O’Brady. Produced by Sun Ngo. Photography by Christie Vuong. Prop Styling by Nicole Billark. Food styling by Michelle Rabin.
This undemanding soup is made with vegetables that have gone lax in the oven before being simmered.
Ingredients
1 cauliflower (about 680 g), cut into florets
1 small celeriac (about 454 g), peeled and cut into large chunks
1 small leek, trimmed, white and light-green parts cut into 1-in. rings
2 tbsp olive oil
3/4 tsp kosher salt
1/4 tsp pepper
2 garlic cloves
4 cups vegetable or chicken broth
2 tsp white miso paste
1 cup 35% cream, divided
1/3 cup unsalted butter
1 100-g pkg roasted and peeled chestnuts
Instructions
Position rack in centre of oven, then preheat to 400F.
Toss cauliflower, celeriac and leek with oil, salt and pepper on a large rimmed baking sheet. Tuck in garlic. Roast for 15 min, then stir. Continue roasting until vegetables are lightly golden, about 10 more min.
Scoop vegetables into a heavy-bottomed pot. Stir in broth and miso. Bring to a boil over medium, then reduce heat to medium-low. Simmer, partially covered, until vegetables are very tender, about 20 min. Stir in 1⁄2 cup cream.
Use an immersion blender or standard blender to purée soup. Cool completely, then refrigerate in an airtight container for up to 2 days.
Shortly before serving, use an electric mixer to whip remaining 1⁄2 cup cream in a medium bowl until soft peaks form. Set aside.
Melt butter in a small frying pan set over medium. Cook, swirling occasionally, until butter begins to brown, about 3 min. Add chestnuts. Continue stirring until butter browns and smells nutty, 3 to 5 more min. Set aside.
Reheat chilled soup in a heavy-bottomed pot over medium. When warm, taste and adjust seasoning. Ladle soup into bowls, then top with a spoonful of cream and brown butter chestnuts. Garnish with pepper, if desired. Serve immediately.