It’s soup season!
I love me some soup on these chillier evenings, the aroma wafting through the house, and the ease at which one can create a feast without hovering over a stove.
One thing however that I have had to forgo in soups were any hearty potatoes (nightshade allergy), which made my Irish heart very sad. Lucky me though (it’s the Irish luck), I found a great potato substitute this past summer that I’d be so bold as to say is better than potatoes (gasp!).
That wonderful food would be something called Celeric Root (you can find out more on it and how to prepare it here). Celeric has a great flavor that, especially in a soup, I would be hard-pressed to guess wasn’t potato. So now my soups can every bit of this starchy goodness once again! Try it and you’ll see what I mean!
You’ll Need:
– 2 celeric root bulbs, skinned and chopped into bite-sized wedges
– 2 celery stems, chopped
– 4-5 carrots cut into bite-sized pieces
– 1 lb cubed beef
– 2-3 shallots, peeled and chopped
– 3-4 cloves of garlic (not the whole head, just cloves), crushed
– 1-2 tbsp olive oil
– salt & pepper (to taste)
– 3 tbsp dried parsley
– 1-2 chopped chives
To Start:
– brown the outside of the meat in a skillet on med-high heat
– add meat to large soup pot of boiling water (water should cover the meat by a few inches). turn onto medium heat.
– taking the rest of the ingredients, add them to the soup pot and cover. turn down to low heat and let it simmer for 2-3 hours or until meat is cooked and broth is a nice caramel-brown color.
Serve and enjoy!
