Celeriac soup with caramelized onions and pistachios – Vellutata di sedano rapa con cipolle caramellate e pistacchi
In Chicago, we are now experiencing what here is considered the third winter after a short "spring of deception." The weather gifted us with some hot days, but a snowstorm and freezing temperatures woke us up from our Spring dream XD I don't think there is something better than a warm soup these days! Considering that celeriac (also known as celery root) season is almost coming to an end, I prepared this soup that combines the earthy flavor of the root with the sweet one of caramelized onions. I added some pistachios for a crunchy touch! This recipe is obviously vegetarian but also vegan, gluten-free and dairy-free. No excuse not to try it 😉
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
$3-5 total*
2 people
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Ingredients
For the soup:
- 1 celeriac (about 380 g/13.5 oz)
- 1 large potato (about 200 g/7.1 oz)
- 1/ white onion
- 2 tbsp extra-virgin olive oil
- 4 cups vegetable stock
- salt and pepper to taste
- 3 sage leaves
- 2 tbsp pistachios, finely chopped
For the caramelized onions:
- 2 red onions
- 1/2 + 1/4 cup water
- 1/2 tbsp white wine vinegar
- 1/4 teaspoon salt
- 1 teaspoon extra-virgin olive oil
- 2 tbsp sugar
Preparation
- Start from the caramelized onions: Peel, wash, and finely slice them.
- Add the onions to a skillet with the oil. Cook at low heat for 1 minute. Add water, vinegar, and salt. Simmer at low heat for 20 minutes.
- Add the sugar to the onions, cover, and simmer for 15 more minutes.
- For the soup, peel, wash and cut into cubes the celeriac and the potato. Dice the onion.
- Place the vegetables and the oil in a dutch oven or any other heavy-bottomed pot. Cook at medium heat for 3-4 minutes, stirring frequently.
- Add the hot broth to the vegetables—cover and cook at low-medium heat for 20 minutes, or until the vegetables are soft.
- Use an immersion blender to puree the soup. Add salt, if necessary, and pepper if desired.
- Serve adding the caramelized onions, minced sage leaves, chopped pistachios, and a drizzle of oil.
Tips & notes
- You can store the soup in an airtight container for up to three days in the fridge.
- Store the topping in separate containers and add them to the soup right before serving.
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
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