Over the past year that I've had this book, I've turned to it many times, sometimes for inspiration, sometimes for specific recipes. I have yet to try the yuzu kosho, if I can ever find a yuzu that is. It's a japanese citrus fruit similar to a lemon that gets combined with chile peppers and salt, a very attractive combination since I love spicy foods so much. I also want to try the pizza with rosemary potatoes, as well as the strawberry scones and tangerine creme brulee. There is also the sweet onion crack dip which apparently is quite the indulgence.
But let's get back to this soup. It has the perfect texture and flavor from the celery root, and it comes together so simply and quickly. The red lentils cook fast so you can be with your soup in hand in no time. The ingredient list is short, and yet the natural flavors shine through. That's the beauty here, the recipe relies on a short list of ingredients to create something remarkable. And that's the beauty of Bountiful, it perfectly highlights fresh fruits and vegetables. Now if only I could gain access to their garden.
celery root and red lentil soup
1 medium celery root
1 medium onion, minced
5 cloves garlic, minced
1 (2-inch) knob of fresh ginger, peeled and crushed
2-3 sage leaves
1/4 cup red lentils
sea salt
Cut the celery root into bite-sized pieces. Heat a medium pot over medium heat, add the onion, garlic, ginger, and sage leaves. Cook for 5 minutes, or until the onions are translucent.
Add 4 cups water and the celery root, bring to a simmer, then reduce the heat to low. Cook for 15 minutes, or until the celery root is almost tender. Add the lentils and cook until they are soft and the celery root is cooked through. Taste for seasoning and add salt if necessary. Serve hot.
Note: the original recipe included bacon, but I omitted it since it's not kosher. There is kosher beef and lamb bacon available but I haven't tried it.
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