Author Notes
Almost every week during winter, I bring home quince and celeriac from the local market here in Istanbul. In addition to sunchokes, cabbage and pomegranates, they are my favorite winter produce. Here is a very simple and delicious soup using sweetness from quince and spicy body from celeriac. You could probably add half a cup of cream towards finishing the soup to make it creamier; or add a starchy potato while cooking to make it denser. I really loved it this way. Very simple and flavorful!
—dogalvekolay
Ingredients
-
1 tablespoon
butter
-
1 tablespoon
olive oil (you could skip butter and use 2 tbs olive oil if you like)
-
0.5 cups
onion (diced)
-
3 cups
celeriac (cut into chunks)
-
1 cup
quince (cut into chunks)
-
1
bay leaf
-
5 cups
water (or vegetable broth)
-
salt
-
pepper (white pepper if you do not want the specs:))
-
1 tablespoon
pomegranate kernels (for garnish)
-
celeriac leaves (for garnish)
Directions
-
Melt the butter and olive oil in a medium pan over medium heat. Add the onions and sautee till they are translucent.
-
Add celeriac and quince chunks, bay leaf, salt, pepper, and water (or broth). When the water boils, close the lid and let it simmer till the celeriac chunks are very tender.
-
Puree the soup using a hand blender (or use regular blender and puree in batches). Garnish with pomegranate kernels, celeriac leaves and drizzle some extra virgin olive oil.
See what other Food52ers are saying.