Creamy Cauliflower and Celery Root Soup with Roasted Shitakes
- 2 large garlic bulbs
- 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
- Sea salt
- 1 medium onion, diced
- 1 medium-large head of cauliflower (2 1/2 lbs), cut in 1 1/2 in. chunks
- 1 medium celery root (1 lb.), peeled and cut in 1/2 in. dice
- 6 cups filtered water
- 1 teaspoon tamari
- Freshly ground black pepper
- Roasted shiitakes to garnish
1. Preheat oven to 400 degrees.
2. Slice 1/4 in. off top of each garlic bulb, drizzle tops with 1 teaspoon olive oil each, and sprinkle with a pinch of salt. Wrap bulbs in a piece of parchment paper, then in foil, and seal tightly. Place in oven and roast for one hour or until cloves are soft and golden brown, Set aside to cool.
3. In a large pot, warm remaining two tablespoons olive oil over medium heat. Add onion and 1 1/2 teaspoons salt, and saute for five minutes, or until golden. Add cauliflower, celery root, and water. Stir, raise heat, and bring to a boil. Cover pot, reduce heat to low, and simmer for 15-20 minutes or until vegetables are soft but not falling apart. Add tamari and remove from heat.
4. Squeeze garlic cloves out of their skin and add to soup. Puree soup in batches in an upright blender on the highest speed until completely smooth and velvety. Season to taste with freshly ground black pepper and salt. Serve garnished with roasted shiitakes.
Roasted Shiitakes; makes 1 1/2 cups:
-3/4 lbs fresh shiitakes
-3 tablespoonsn extra virgin olive oil
-1/2 teaspoon sea salt
-Freshly ground black pepper
1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set aside
2. Cut stems off shiitakes and save them for making a stock. Thinly slice mushrooms and place on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, toss well to combine. Spread out in a single layer over baking sheet.
3. Roast for 15 minutes, stire, and roast for another 5 minutes or until beginning to brown. Remove from oven and allow to cool, or serve immediately.
NOTE: Be sure to serve roasted shiitakes within a few hours of making, they tend to soften over time and don't store well in the fridge.
Recipe courtesy of Amy Chaplin, At Home in the Whole Food Kitchen.