Celery root soup is a delicious fall option
Celeriac — or celery root — is a gentle way to usher in fall without going full pedal to the metal with pumpkin-spiced everything. Its subtle celery flavor pairs beautifully with tangy green apple and walnuts, which puree into a creamy, but creamless soup perfect for chillier weather.
Cozy up on the couch with a favorite book and blanket and enjoy this warm bowl of comfort in your lap. (For any curious readers, my picks were “Old Man and the Sea” and my mom's homemade “Fall Leaves” quilt.)
If you find celery root with stems and leaves intact, save the leaves for the garnish, or use the leaves from a standard bunch of celery. No thyme? Sage works well, as do fresh chives or parsley.
Celeriac and Green Apple Soup with Toasted Walnuts INGREDIENTS
3 tablespoons olive oil
1 large yellow onion, chopped
1½ pounds celery root, skin sliced away and chopped (about 3roots) 1 green apple, peeled and chopped
2 cloves garlic, chopped
¼ cup vermouth (or sherry wine)
6cups seasoned vegetable stock
¾ cup chopped walnuts, divided
Salt and pepper
1tablespoon walnut oil (or olive oil)
¼ cup chopped celery leaves
1tablespoon fresh thyme
DIRECTIONS
Heat olive oil in a large, heavy bottomed pot over medium heat. Add the onion and saute for 5to 7minutes until translucent. Add the chopped celery root, apple and garlic and saute for 7to 10minutes, until the apples are softened and begin to caramelize.
Stir in the vermouth and cook for 1 minute before pouring in the vegetable stock and ¼ cup of the walnuts.
Season with salt and pepper. Cover pot and bring to a boil, then lower heat and simmer for 15 to 20 minutes or until vegetables are very soft.
Puree the soup in a blender (or use an immersion blender) until smooth, adjusting seasoning and thickness as desired. Meanwhile, heat the walnut oil in a small skillet over medium heat. Add the remaining ½ cup chopped walnuts and stir for 2 to 3 minutes or until they begin to lightly toast.
Stir in the chopped celery leaves and thyme and cook 1more minute before removing from heat. Season with salt and pepper. Serve the hot soup garnished with the toasted walnut mixture.
Roasted almond butter adds mellow, toasty, buttery flavors to these dark chocolate chunk cookies.
Almond Butter Chocolate Chunk Cookies
Serves 6 to 8
INGREDIENTS
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon table salt (or 1½ teaspoons kosher salt) 1cup unsalted butter, softened
3/4 cup (packed) dark brown sugar
3/4 cup granulated sugar
1 large egg
2teaspoons vanilla extract
3/4 cup unsalted creamy almond butter (not raw) 7ounces chopped dark (70% to 75%) chocolate Sea salt flakes for garnish
DIRECTIONS
Preheat the oven to 350 degrees.
Whisk the flour, baking soda and salt in a bowl and set aside.
Cream the butter and sugars in the bowl of an electric mixer, fitted with a paddle attachment, until light and fluffy (about 3minutes). Add the egg and vanilla and mix well. Add the almond butter and mix until smooth. Add the flour mixture to the mixing bowl and mix until the ingredients are incorporated without overmixing. Stir in the chocolate, including all the little pieces and dusty bits (they will melt into the batter).
Drop heaping tablespoons of the dough on baking sheets lined with parchment. Add a tiny pinch of sea salt flakes to each cookie. Bake until light golden in color, 13to 15minutes.
Slide the parchment and cookies onto a wire rack to cool. The cookies will continue to firm up while cooling.
Makes about 24 cookies
Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer.