It’s the end of January 2020—a new year and a new decade. I never thought I would make it this far. But here I am, thankful for being able to walk again and living in this beautiful area called Monterey Bay. There are so many wonderful things to do and to see, the endless Pacific Ocean, the mountains with their valleys and so much more. I have lived here for over 30 years and I haven’t seen everything—even though I have tried. I always look for new inspiration and new things to do and eat. A free magazine called edible Monterey helps me find new ventures in food. That’s where I found a new soup recipe using celeriac root, one of my favorite winter vegetable.
This soup is very similar to my creamy vegetable soup, called Krabbensuppe from the city of Hamburg, Germany. While my German version has different vegetables in the soup to complement the tiny shrimp from that part of the world. The celeriac soup in edible Monterey has apples, onions and celeriac root, seasoned with a hint of masala.
The soup by itself is delicious. I had some leftover for breakfast. But to bring it to the next level, add fresh Dungeness crab meat sautéed in browned butter. It makes it an elegant and special dish for any occasion. When I made it, I served it with crab cakes on a salad with citrus dressing. It was one of the first meals I cooked for my husband after I recovered. To all my friends who don’t have Dungeness crab available, I think lobster or shrimp would be great, maybe even scallops. It would make a special Valentine’s Day dinner.
Here are some other celeriac root recipes.
I would not omit the marsala , it adds a great flavor. I bought a small box at Whole Foods called Tandoori Marsala. The original recipe used garam masala. I don’t know the difference. I used different variety of apples that I bought at the Farmer’s Market . The original recipe called for granny smith apples. Peeling the celeriac root can be tricky. I use a pairing knife and try not to cut myself. As soon as you peel and cut the celeriac into slices put them in cold water with a splash of lemon juice to prevent them from discoloring
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Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.