Celery knob soup | Imamother

1525 ↓

Thu, Nov 09 2023, 1:03 pm

I've never used a celery knob before. I decided to be adventurous and try it, but now I'm scared. Of course it looks a little scary, but the problem is, it smells interesting, also.
Does it taste okay?

naomi2

Thu, Nov 09 2023, 1:54 pm

Ive never made soup from celery knob but I've used it in chicken soup and I know the flavor. It will be a very strong celery flavor. I would add cauliflower to the soup to temper the flavor

Peonie

Thu, Nov 09 2023, 5:48 pm

Celery knob soup is one of my favorites from childhood, it's definitely an intense flavor (which is why it should be combined with something milder like other posters suggested) but it's delicious! Unfortunately no recipe was passed down to me, but I think I remember it had potatoes, parsnips and maybe onions?

Rubber Ducky

Thu, Nov 09 2023, 5:53 pm

I put it in chicken soup, along with carrots, parsnips, celery, and (if I can find it) parsley root. But I have never made celeriac soup with the celeriac as the main ingredient.

yamz

Thu, Nov 09 2023, 6:59 pm

You can definitely make celeriac soup. I've made it a few times. I would probably make it more often if it wasn't such a hassle to peel.

Rough recipe:
- Peeled and cubed celery root. (It oxidizes like apples and potatoes do, so keep it in a bowl of water with a small splash of lemon juice.)
- peeled and chopped onion
- peeled and chopped russet potatoes, approximately the same volume as celery root
Oil for sauteeing
Salt and pepper

Heat oil in bottom of your pot and add onion. Sautee onion over medium heat until soft. Add the celery root and potatoes. Pour in water or stock to cover by two inches . Add some salt and pepper. Cook covered until the vegetables are tender and can be easily pierced with the tip of a knife. Remove from heat. Puree until smooth. Adjust seasoning to taste.

Optional add ins:
-Serve with (homemade) bread croutons
-Small sprinkle of chopped fresh parsley or dill
-For dairy, a splash of cream stirred in and/ or serve with a more flavored grated cheese like parmesan or fontina

↑ 1525 ↓

Mon, Nov 13 2023, 12:20 pm

The soup was really nice, not unpleasant or intense. It tasted a little bit like V8 juice without tomatoes. I can share the recipe if anyone wants. It's from "The Voice of Lakewood" magazine.[I]

shev

Mon, Nov 13 2023, 12:38 pm

1525 wrote:

The soup was really nice, not unpleasant or intense. It tasted a little bit like V8 juice without tomatoes. I can share the recipe if anyone wants. It's from "The Voice of Lakewood" magazine.[I]

Yes can you share it please. Sounds like something I would want to try.
Thank You

↑ 1525

Wed, Nov 15 2023, 12:16 pm

3 tbsp oil, 2 large onions, 3 cloves garlic minced, 3 large celery knobs peeled and diced, 1 large Yukon Gold potato diced, 1 parsnip diced, 1 zucchini peeled & diced, 10 cups water (plus 2, if using barley), 1/2 Tbsp kosher salt, 1/2 tsp pepper, 1/2 cup barley (optional).
Heat oil in large pot, add onions & saute until soft and translucent. Add garlic and saute until fragrant. Add the rest of the vegetables, then add water & spices. Bring to a boil. Lower heat and cook till the vegetables are fork tender about one - one and 1/2 hours. Remove from heat and allow to cool before blending with an immersion blender. If adding barley, add 2 cups of water and barley & bring to a boil. Lower the heat and simmer for an additional hour.
I did everything according to the recipe, but put in 1 Tbsp of salt instead of 1/2, because 1/2 seemed too little compared to how much I usually put in this amount of soup. (And even then I thought it was salty enough, but would be better with more salt.)
Also, I didn't cool the soup before blending.
I put in barley, but probably would have liked it better without it, maybe with croutons, instead.