St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Tuscan Roast Pork Tenderloin | Main | Dirty Rice Stuffed Peppers »

Brussels Sprout and Celeriac Cream Soup, with Parsley Pesto

Brussels Sprout and Celeriac Cream Soup, with Parsley Pesto
 

This simple soup -- which was inspired by a comment from Dylan of Eat, Drink & Be Merry -- has a unique and memorable flavor which would work very well as a sophisticated first course for Thanksgiving dinner.  It uses two late-harvest vegetables, Brussels sprouts and celeriac, which, though they are available year-round in most markets these days, are best in the late fall, the natural time for their harvest in temperate climates.

Serves 6 in first-course portions.

1 recipe Brussels Sprouts with Pancetta, Garlic and Basil
1 cup cooked celeriac, cut up
1-1/2 cup low-sodium chicken broth
1 cup heavy cream
1/4 C parsley, minced
1 T course salt
2 cloves garlic
zest of 1/2 lemon
3 T Parmeggiano Reggiano, shredded
olive oil
red pepper for garnish
salt, hot sauce to taste

Reserve some Brussels sprouts leaves for garnish and purée the rest of the sprouts with the celeriac and 1/2 cup of the broth.

Combine the purée and the rest of the broth in a saucepan and heat gently. Stir in the cream, correct seasoning and keep warm.

Place the parsley, garlic, salt, cheese and zest in a mortar bowl and add a little olive oil. Mash and grind the mixture with the pestle 'til you have a thick paste, adding olive oil if necessary.

Cut some thin curls from the red pepper for garnish.

To serve, ladle soup into warmed soup plates and in it float an island of the parsley pesto along with a sprout-leaf boat with a pepper-curl sail, adding a grinding of black pepper if desired. 

Note: the soup and pesto may be made a day or two in advance (and may improve in flavor). Refrigerate until time to serve. Heat gently (do not microwave!), stirring, to just above serving temperature, then let stand 5 minutes in the pot before ladling into warmed bowls.   

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

OOOH Stephen, you are so right. I love the soup. And perfect timing too. I have half a giant celeriac that I didn't use for my mash of carrots, potatoes and celeriac yesterday.

Thanks for the heads up about it.

Stephen,

I've been looking for a good celeriac recipe. Looks like I found it.

BTW, I fixed your sprouts and pancetta recipe last night but substituted tarragon for basil. Very good.

Stephen, that looks so awesome. i've never tasted celeriac but have heard that it's delicious. great job on the presentation as well. would this taste good as a cold soup?

Kevin...if you've got leftovers from last night, grab your celeriac and head for the blender!

Dylan...I'm having a hard time imagining it as a cold soup, and I don't have any left to try that way. If you try it, let me know the verdict.

We love brussels sprouts and I got some to prepare for Thanksgiving--they are always on our menu at this meal. Have not had celeriac before but this will be on our menu for Thursday. Thank you.
Fran

This certainly sounds good. I love the photo.

Paz

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.