Celeriac (Celery Root) and Bean Soup
This is adapted from a recipe found in Madhur Jaffrey’s World of the East Vegetarian Cooking cookbook. Madhur Jaffrey by the way, is one of my favorite cookbook authors.
I like this recipe because while I don’t usually have everything growing in my garden all at the same time, I grow most of the ingredients myself. I make a big batch of this every year for the freezer, as it freezes well.
- 2 cups (1/2 liter) dry white beans (navy, canelloni or similar)
- 1 celeriac peeled and cut into bite sized pieces
- 8 medium sized tomatoes or 2 small cans, chopped
- 2 onions, chopped
- 6 cloves garlic, pressed
- 1 cup chopped parsley
- 1/2 tsp each rosemary and thyme
- 2 tsp salt
- pepper to taste
- 3 tablespoons lemon juice or white vinegar
- 4 tablespoons olive oil
Pick over the beans, clean and rinse. Soak overnight covered in water. Drain, rinse and put in a large pot together with 8 cups (2 liters) of water. Bring to a boil and simmer 45 minutes. Add celeriac, tomatoes, onion, garlic, parsley, rosemary and thyme. Return to a boil, and simmer for 20 more minutes. Add remaining ingredients and cook uncovered for about 15 more minutes, while mashing some of the soup against the side of the pan with the stirring spoon. Add more water, as necessary.