A couple of weeks back I had no clue what white asparagus and celery root were. I, of course, knew asparagus and figured that celery must need a root to survive. But I was blissfully unaware of the existence of white asparagus (It is grown in the dark. No photosynthesis, hence no green color.) or of the fact that celery root is eaten.
Anyway, a class on spring vegetable cooking that I conducted with chef Jordan Swim changed that. Among other things he taught me, he showed me how white asparagus and celery root can be used in a salad. After the class, we were talking about how else we could use beets (I told him about my veggie burger recipe), white asparagus and celery root. He suggested making a soup with white asparagus and celery root. He recommended throwing in a potato in the mix as well.
Sufficiently intrigued, I decided to try making the soup. It is a testament to the fact that it turned out well that by the time I realized I had not taken a picture, the soup was pretty much all gone except for a little remaining in my daughter’s green bowl (apologies for the picture). Since I winged the recipe, the portions below are approximate.
INGREDIENTS (for 4 people)
1 Tbsp Olive Oil
1/2 Yellow onion – minced
2-3 cloves of garlic – minced
1 medium potato – peeled and cubed into 1/2 inch cubes
2 Celery roots – peeled and cubed into 1/2 inch cubes
8 Stalks of white asparagus – trimmed and cut into 1 inch pieces
1 Spring of rosemary
Salt and pepper to taste
1. Heat oil in a saucepan and saute onion and garlic for about 3-4 minutes.
2. Add potatoes and stir fry for a couple of minutes.
3. Add all the other veggies, rosemary and enough vegetable stock to cover the veggies.
4. Bring to a boil and let it cook covered on medium heat till the veggies are cooked. Add more stock if needed.
5. Puree the mixture.
6. Add salt and pepper to taste. Bring to a boil and serve warm with bread.