Celery-Root Soup with purple top turnip and Green Apple
Usually, celery (Apium graveolens) is used in making salads, spicing up foods containing meat, etc. However, the roots, leaves and celery seeds are used for therapeutic purposes in treating and preventing diseases. In medicine, celery has been used as far back as Ancient Greece when it was highly valued for its properties as an aphrodisiac as well as its medicinal properties. Around the same time celery was also used as a decorative herb by the Romans, who used the leaves for their “Winner’s Crown”.
In traditional medicine celery was used to eliminate intestinal parasites. Chinese medicine recommended celery to be used as a medicine to treat high blood pressure due to its stabilizing components. Apium graveolens initially grew on humid grounds of Europe and Asia. With the start of the 19th century, celery began to be grown in United States.
Nowadays this vegetable is more commonly used in foods, due to the richness of its taste. It is also useful in stomach illnesses, rheumatism, obesity and diseases of the urinary bladder; celery keeps its therapeutic properties the best when it is consumed raw.
Either used as a snack or as medicine, celery detoxifies the body, stimulates the nervous system and mineralizes the body.
Makes 4 servings
active time: 30 min
total time: 1 1/4 hr
Silky smooth and with a crunchy topping, this seductive soup packs a range of flavors — earthy, smoky, and tart-sweet.
- 3 medium leeks (3/4 lb), white and pale green parts only
- 1 tablespoon olive oil
- 1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces
- 2 cups fresh cubed purple top turnip
- 3 cups water
- 1 3/4 cups reduced-sodium chicken broth
- 1 Granny Smith apple
- 3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
- 1/3 cup inner celery leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup half-and-half
- 1 sprig fresh thyme leaves
- ½ cup chopped fresh parsley or chives for garnish
Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.
Then add oil to pot and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add celery root and cook, stirring, 2 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.
While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.) Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm. Season with salt, then divide among 4 bowls and top with apple-celery mixture and chopped parsley or chive.