Lesser-known veggie basis of creamy soup

One of the nicest things about celery soup is its creaminess without using any cream.

INGREDIENTS

6tablespoons unsalted butter

6cups peeled, diced celery root

1½ cups chopped onion

1¼ cups chopped celery, leaves removed for gremolata

7 cups chicken broth or stock (I use Zoup) ¾ cup creme fraiche or sour cream

Salt to taste

INSTRUCTIONS

Melt butter in a stock pot and then add chopped celery root, onion and celery. Saute until softened, about 5minutes. Add the broth and bring the mixture to a simmer.

Reduce heat to medium-low and cook 25 minutes until vegetables are tender.

Let cool for an hour.

Puree in batches with a food processor, blender or immersion blender.

Return soup to pot and add one-half cup creme fraiche or sour cream and season with salt.

If it’s too thick, stir in a little more broth. Cool and refrigerate.

When ready to serve, reheat over medium heat, stirring often.

To serve, ladle soup in bowls.

Top with a dollop of sour cream or creme fraiche then spiced seeds or gremolata. For spiced seeds: Heat a dry skillet over high heat; add one-fourth cup each of pumpkin and sunflower seeds, 3tablespoons sesame seeds and 1 tablespoon fennel seed; cook, stirring 2to 3minutes until seeds pop and start to color; immediately sprinkle 1 tablespoon light soy sauce and stir until it evaporates; transfer seeds to bowl and stir in ½ teaspoon celery seed; store in airtight container.

— From “Soups: 365 Delicious and Nutritious Recipes” by Beverly LeBlanc