'This recipe asks you to trust in the power of some very humble ingredients.”
Got another rendition in the fridge--finishing it up today. This time I did a celery, 2 baby parsnips, apple peels, fennel stalks, parsley stems and 1 little white carrot as a stock. I'm cook the celery root and apples in it.
I LOVE the idea of the pear w this soup. Had I seen that before I made the apple version, I would have done it. I don't care for rosemary so Savory, Chervil and cardamon would be my choice. And a blue cheese/creme fresh swirl.I ran out of apples and subbed a cup of cider for the water, which was a mistake. It was definitely sweet. BUT, it is a quintessential fall recipe, incredibly healthy, inexpesive and filling, so I'd make it again in a heartbeat .
My soup is made with celery root and rutabaga, and, rather than apple. Occasionally I add daikon radish to the mix. Since I don't like tarragon's anise flavor, I use dried thyme and oregano, fresh parsley and cilantro. I also add a little sriracha hot sauce and a little soy. For liquid, instead of wine, I add Almond milk and sometimes substitute chicken broth for the water. I puree coarsely, to give the soup some texture.
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