Celery root, which is sometimes called celeriac, is a very alkalizing root vegetable that’s excellent both grated raw and cooked. If you have trouble finding it in your market, this soup is also delicious with the cauliflower alone. If you omit the celery root, add ¾ teaspoon paprika, preferably smoked Spanish paprika, when you add the cauliflower.
4 to 6 servings
- 3 tablespoons extra virgin olive oil
- ¼ cup minced leek (white and pale green)
- 1 large celery root, peeled and cut into ¾-inch pieces
- 6 cups vegetable or chicken broth
- 1 head of cauliflower, trimmed into florets
- 3 tablespoons heavy cream
- Sea salt and freshly grated nutmeg
- Dash of cayenne
- In a large saucepan of flameproof casserole, heat the olive oil over medium heat. Add the leek and cook, stirring, until softened, 3 to 5 minutes.
- Add the celery root and stir to coat with olive oil. Pour in the broth and bring to a broil. Reduce the heat and simmer, partially covered, for 10 minutes.
- Add the cauliflower and continue to cook for 10 to 15 minutes longer, or until all the vegetables are soft.
- Add the cream to the soup. Puree in the pot with an immersion stick blender or in batches in a blender or food processor. Season with salt, nutmeg and cayenne to taste.
From “The Swiss Secret to Optimal Health,” by Thomas Rau, MD, with Susan Wyler. Berkley Books 2009. Reprinted by permission.