Back in July, right in the middle of summer, I styled and photograph a soup story for the November issue of Coastal Living magazine.
Comforting and cozy soups (some not gluten-free, which I ended up adapting for myself) that I knew I would come back to once colder months arrived. And I did.
Salmon chowder, chicken and vegetable soup with herb dumplings, spicy shrimp boil, five onion soup, and a favorite….
The recipes, which came from the Coastal Living test kitchen except the salmon chowder which is from Chef Christine Keff of Flying Fish in Seattle, were a hit with my friends who took plenty of leftovers home.
I made the celery root and apple soup again this week and plan to incorporate it into my holiday menu. Jon and Miren loved it with cheese toasties.
I really enjoy the contrast of sweet & smoky and creamy & crunchy. Every bite should have all of those components.
The November issue of Coastal Living is on newsstands now and you can find all the recipes there.
Thank you for that. Flattered.
Creamy celery root and apple soup with smoked trout and hazelnuts
adapted from Coastal Living, Nov 2012
serves 6 to 8
1 (1 3/4-pound) celery root, peeled and diced
1 medium apple (such as Gala), peeled, cored, and diced
1 medium russet potato, peeled and diced
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
6 cups chicken stock
2 tablespoons olive oil
1/4 teaspoon freshly grated nutmeg
4 ounces smoked trout, flaked into pieces
1/4 cup toasted hazelnuts, chopped
Hazelnut oil, optional
1) Combine first seven ingredients in a large pot. Bring to a boil, reduce heat, partially cover, and simmer 30 minutes or until potato and celery root are very tender.
2) Puree soup and stir in nutmeg. Adjust seasoning if necessary. Top each serving with smoked trout, toasted hazelnuts and microgreens and drizzle of hazelnut oil.