EyeSwoon

the bite: Amy Chaplin

CAULIFLOWER

With sub zero temperatures and snow on the ground, winter is officially in full swing leaving me craving super hearty soups to warm up with. The talented and oh so lovely Amy Chaplin has shared one of her favorite soup recipes from her new cookbook “At Home In The Whole Food Kitchen.” With this delicious recipe in our arsenal…bring on the snow! We are ready.

AMY-CHAPLIN-COOKBOOK

Amy’s new cookbook is chalk full of swoonable recipes and even more beautiful photographs. A must add to your kitchen bookshelf.

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Creamy Cauliflower and Celery Root Soup

Amy Chaplin

  • The Ingredients

    • SERVES 4 TO 6
      2 large garlic bulbs
      2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
      Sea salt
      1 medium onion, diced
      1 medium-large head cauliflower (2½ pounds), cut in 1½-inch chunks
      1 medium celery root (1 pound), peeled and cut in ½-inch dice
      6 cups filtered water
      1 teaspoon tamari
      Freshly ground black pepper
      Roasted shiitakes to garnish (recipe follows)
      ¾ pound fresh shiitakes
      3 tablespoons extra virgin olive oil
      ½ teaspoon sea salt
      Freshly ground black pepper

  • The Prep

    • FOR THE SOUP
      Preheat oven to 400ºF.

      Slice ¼-inch off top of each garlic bulb, drizzle tops with 1 teaspoon olive oil each, and sprinkle with a pinch of salt. Wrap bulbs in a piece of parchment paper, then in foil, and seal tightly. Place in oven and roast for 1 hour or until cloves are soft and golden brown. Set aside to cool.

      In a large pot, warm remaining 2 tablespoons olive oil over medium heat. Add onion and 1½ teaspoons salt, and sauté for 5 minutes, or until golden. Add cauliflower, celery root, and water. Stir, raise heat, and bring to a boil. Cover pot, reduce heat to low, and simmer for 15 to 20 minutes or until vegetables are soft but not falling apart. Add tamari and remove from heat.

      Squeeze garlic cloves out of their skins and add to soup. Purée soup in batches in an upright blender on the highest speed until completely smooth and velvety. Season to taste with freshly ground black pepper and salt. Serve garnished with roasted shiitakes.

      FOR THE SHIITAKES:
      Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment paper and set aside.

      Cut stems off shiitakes and save them for making a stock. Thinly slice mushrooms and place on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, toss well to combine. Spread out in a single layer over baking sheet.

      Roast for 15 minutes, stir, and roast for another 5 minutes or until begin­ning to brown. Remove from oven and allow to cool, or serve immediately.

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