Apple Celeriac Potato Soup – Vermont Organic Farm | Cedar Circle Farm & Education Center
This recipe originates from a cool site called Tiny Urban Kitchen. Cat, our Former Education Programs Manager, altered the recipe to her taste. We hope you like it too!
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Cooking tools:
- Immersion blender
- Blender
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1 lg celeriac peeled and chopped
- 2-3 med potatoes (any kind) washed and chopped, leave skins on
- 1 lg carrots chopped
- 1 lg apple peeled and chopped
- 1 med onion (red or yellow) peeled and diced
- 1 qt unsalted vegetable stock (or 1 unsalted bouillon cube)
- 2 Tbsp olive oil
- 1/2 tsp dried thyme
- 2 Tbsp maple syrup
- 2 Tbsp salt per gallon, adjust if desired
- to taste pepper (hot if you like that)
- 2-3 lg collard greens (optional) stack the leaves and then roll them tightly. Slice the 'roll' into very thin ribbons.
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