Tagline: This amazingly satisfying winter soup has a wonderful creaminess, but without any cream!

This amazingly satisfying winter soup has a wonderful, creaminess, but without any cream! A puree of celery root, onions, garlic, and butter provides a flavourful and rich background to a chunky soup that is a hearty delight on a blustery February day. Just add some cheese and crackers and maybe some olives or pickles for an easy dinner. 

NOTE:  I love farro here, which Karma has in bulk and which retains a toothsome chewiness in this soup, but you could also use bulgur or freekeh. They both cook more quickly than farro.  Because the soup only simmers for 20-25 minutes, if you are using farro, it helps to soak it in advance.  Rinse and cover with water for 6-8 hours (i.e. first thing in the morning if you are making this soup for dinner).  If you forget, you just may need to simmer the soup an extra 10 – 15 minutes.

Ingredients

6 servings

• A small celery root or part of a large one, about ¾ pound, rough skin and gnarly bits peeled away, roughly chopped 
• ½ pound onions, sliced
• 3 large garlic cloves, chopped
• 3 tablespoons unsalted butter
• Sea salt and black pepper
• 3 tablespoons olive oil
• 1 cup farro, bulgur or freekeh
• A few sprigs of fresh thyme or 2 tsp dried thyme
• 1 stalk celery, diced
• 1 large carrot, diced
• 1 medium potato, diced
• A few small turnips, OR a large parsnip, OR a rutabaga (or all of them, if you want a very hearty soup!), diced
• 4 cups vegetable broth, chicken broth, or water
• About 2 cups of shredded or baby kale
• 1 big handful of a spicy salad green:  arugula, mustard, dandelion, or some mixed microgreens
• Sauerkraut for topping, a forkful for each serving (I use Alchemy Pickle’s curtido, which Karma often has in bulk)

Directions

1. If you are using farro (and have the time), rinse it and put in a bowl. Cover with water and soak in a warm place for 6-8 hours. Drain before using.
2. Put celery root, onions, 1 garlic clove, butter and ½ cup water in a saucepan.  Add 1 teaspoon salt and about 20 twists of pepper.  Cover, bring to a simmer and cook for about 25 minutes or until celery root is very soft. 
3. Meanwhile, heat olive oil in big soup pot over medium heat.  Add the 2 garlic cloves and saute for a minute or so.  Add the drained farro (or other grain), reduce heat to low and cook, stirring, to toast the farro, about 6-8 minutes.  Watch carefully to be sure garlic doesn’t burn.
4. Add thyme, celery, carrot, potato and other root vegetables plus 1 teaspoon salt to the pot. Cover and cook over medium-low, stirring occasionally, until the vegetables are softened (but not browned), about 10 minutes.
5. Add enough broth or water to cover the vegetables by ½ inch, bring to a simmer, cover and cook until farro is done and vegetables are tender, about 20 minutes if soaked (30 – 40 minutes if not).  
6. While the vegetables are simmering, check on the celery root and onion mix. When it’s soft, remove from heat, cool a little, and puree with a stick blender or in a food processor.
7. When farro and vegetables are tender, add kale to soup, and simmer for a few more minutes.  Then add the celery root puree.  Stir to combine on a low heat and then taste for salt.
8. Just before serving, toss in the arugula or sprouts and give a quick stir.  Ladle into bowls and top each bowl with sauerkraut or curtido.

Adapted from Joshua McFadden’s recipe for Fall Vegetable Chowder in Six Seasons.