Chef Tracy Miller makes a delicious celery root soup that's served as a little free taste between courses at LOCAL. The Dallas restaurant is celebrating 15 years in Deep Ellum's historic Boyd Hotel.
Celery Root Soup + Crispy Kale
Prep Time: 1 1/2 hours
Cook Time: 1 hour total
Yield: 2-4 servings = depending on the size
celery roots 2 each = cleaned, outer skin removed + cut into chunks
yellow onion ½ cup = cut into 1/4 dice
celery 2 stalks / ¾ cup = cut into 1/4 dice
leek 1 each = white parts only = ¼ rounds for sautéing
fresh thyme 2 sprigs
fresh Italian parsley 2 sprigs
bay leaf 1 each
heavy cream 1/2 c + 1/2 c to finish
canola oil 1/4 c
kosher salt 3t +
fresh black pepper 1t +
water 3 c + ½ c to finish
lacinato kale 1 = cut lengthwise into 1" julienned strips for frying
Heat large saute pan with canola oil and sauté onions, leeks + celery w 1 tsp of salt about 3-4 minutes.
Add celery root chunks to the sauté to add an extra layer of flavor.
Add 3 cups water, ½ c heavy cream, bay leaf, thyme + parsley sprigs and bring to light bowl, then simmer until celery root is soft, like a potato, for about 15-20+ minutes.
Discard mirepoix of parsley, thyme + bay leaf and puree all remaining cooled ingredients either in a food processor or blender.
Strain the pureed mixture back into the sauté pot and add the extra heavy cream if needed and the remaining salt + pepper, and/or to taste. Top with sprinkle of crispy kale. Recipe below.
1 leaf = cut lengthwise into 1" julienned strips for frying
Canola oil 3 cups
Kosher salt sprinkle to flavor
Sheet pan + slotted spoon and paper towels
Heat canola oil in small sauté pan until lightly bubbling. Drop kale in and quickly fry. Use a slotted spoon to remove kale, place on paper towels and sprinkle with salt.