Celeriac Soup with Dungeons Crab
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
2 TBS olive oil
2 TBS butter
1 medium yellow onion, peeled and chopped
2 garlic cloves, peeled and chopped
5 + cups chicken broth
1 large celeriac root , peeled and sliced
3 medium sized apples, peeled and sliced
1 tsp. salt
¼ tsp. graham masala
¼ tsp. freshly ground pepper
4 TBS butter
½-1 cup crab meat
2 tsp. chives, chopped
Heat the oil and the butter over medium heat in a large pot, add the onions and sauté them for about 5 minutes until they get soft. Add the garlic and masala and sauté for an additional minute. Add the chicken broth, the celery and the apples and the rest of the spices.
Bring to a boil over high heat , then reduce the heat and simmer covered for about 20 minutes or until the celeriac root is soft. Put the pot in your kitchen sink and puree with an immersion stick until has a smooth and silky consistency . You can also puree in a blender if you don’t have an immersion stick.
Keep the soup warm while you heat the butter in a frying pan over medium stirring it frequently until the butter turns into a warm brown, do not burn it. This process takes about 4-6 minutes. Add the crab to the butter to warm.
Pour the hot soup into into serving bowls, spoon the crab and butter over the soup. Sprinkle with chives.
Guten Appetit !
Recipe by Caroline Chambers in the winter addition of “edible Monterey”
adapted by ©Sunnycovechef.com