Creamy Roasted Celery Soup and Vegan Cookbook Giveaway

Welcome to Emmy Cooks!  You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

Here for the Vegan Cookbook Giveaway?  Head on down the bottom of this post.Hello, friends!  Welcome to my table.  I’m happy to be joining the Virtual Vegan Potluck for the second time today, and I hope you’ll join me in visiting many of the other participating blogs!  (If you’re making your way around the circle, click here to go forward to the tasty blog Cheerfully Vegan, or click here to go back to Cauldrons and Cupcakes, where I love living vicariously on Nicole’s Australian farm with the koalas, platypus, and wallabies–and there’s even a calf named after me!)

I’m serving soup today, and before you turn your nose up at a creamy celery soup, let me just talk to you about the roasted part of this roasted celery soup.  It’s transformative.  It’s sublime.  It makes me revel in all the things that one humble vegetable can be.  Celery is crisp and herbal when freshly sliced.  It’s aromatic and powerful when dried.  And when roasted, as it is here, celery becomes sweet and deeply flavorful, bringing an earthy umami element to this creamy soup.  Aren’t vegetables amazing?And speaking of vegetables’ versatility, this is an opportunity to practice your top-to-root-tip cooking.  Save those leek and celery trimmings for free, organic, homemade vegetable broth.  Dry the celery leaves and mix them with flaky salt for fancy homemade celery salt (wouldn’t that make an elegant but inexpensive hostess or holiday gift?).  Save the fennel fronds for another recipe, or make them into pesto.

Roasted Celery Soup:  Chop 1 bunch of celery and 1 bulb of fennel into 2″ pieces.  Slice 1 large leek into 3/4″ rounds.  Combine vegetables on a sheet pan with 4 unpeeled garlic cloves.  Toss everything with a generous coating of olive oil, 1 tsp. salt, and a bit of freshly ground black pepper.  Roast at 400 for 1 hour, stirring occasionally, until some of the vegetables are golden brown.  Taste a caramelized piece of celery or fennel.  Good, right? You might have to taste one more.  That’s ok.

While the vegetables are roasting, simmer 8. oz waxy potatoes (I used fingerlings; you could also use Yukon golds) in 6 c. well-seasoned (maybe homemade?) vegetable broth until tender.  Use a slotted spoon to transfer the potatoes to a blender and blend them, along with the roasted vegetables and a couple cups of broth, until smooth. Return everything to the pot with the remaining broth and simmer a few more minutes.  Add more broth if the soup is thicker than you like.  Optional: top with a drizzle of olive oil and/or a sprinkle of homemade celery salt.___________________________

Vegan Cookbook Giveaway!   I’m giving away a copy of one of these Post Punk Kitchen vegan cookbooks to one lucky Emmy Cooks reader!  I like Veganomicon myself, but maybe you already have it?  It’s your choice.  Here’s the scoop:

  1. To enter, just leave a comment on this post.  Maybe tell me about your favorite vegan recipe (and feel free to leave a link!).  Or tell me your favorite vegan cookbook.  Any comment, and you’ll be entered to win.  You may also enter up to three additional times if you follow Emmy Cooks on (1) Facebook or (2) Twitter or (3) if you sign up to receive daily updates from Emmy Cooks via email or your own RSS reader.  Just leave a separate comment below for each entry (up to 4 total per person).
  2. Comments made before 11:59 p.m. (Seattle time) on Monday, Nov. 5 will be counted as entries. The winner will be chosen at random and will be posted to the blog on Tuesday, Nov. 6.  The winner will have 48 hours to claim her/his prize by selecting a book and providing a mailing address; otherwise another winner will be chosen.
  3. Giveaway is open to US residents ages 18 and up.

Update 11/6/12: And the winner (chosen by random.org) is Lolly, of the vegan blog Living in a Lolly-Pop World.  Congratulations, Lolly!

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69 thoughts on “Creamy Roasted Celery Soup and Vegan Cookbook Giveaway

  1. ieatthepeach

    Ooh…what a fantastic way to use up a bunch of celery! I might try this with celery root instead of potatoes, for even more celery flavor.

    Also, I’ve been so tempted to buy Veganomicon for months, even though I’m not vegan. I blame my boyfriend for reading Cryptonomicon and making me finally get the reference.

    Reply
  2. littleveg

    Emmy, there is so much I like about you. I love that you write so often about techniques for using the whole vegetable. I have never thought about roasting celery. To be honest, celery has never inspired me much. But, you can sure I’m going to try it.

    Reply
  3. StefanGourmet

    I love roasting vegetables, but don’t believe I’ve ever tried roasted celery before. Interesting!
    Potatoes in the blender are risky as they may turn to glue. Is it the blending with the veggies at the same time that prevents this?

    Reply
  4. veghotpot

    I love celery but I’ve never tried it cooked or in a soup. The ingredients all sound lovely and healthy I’m thinking it won’t be too long before I’ve eaten this :D especially in this horrible cold weather!

    Reply
  5. Amy

    Wish I had saw this before using up the very last of my CSA bounty for the year – celery which I sauteed in olive oil, with garlic and fennel. Your recipe sounds better! I love veganomicon, but its the only vegan cookbook I’m familiar with ( it is very dog eared from over use). Would love to have another. I enjoy your posts very much!

    Reply
  6. janet

    ok we have to cook together one of these days. I totally adore these cookbooks, have worn them to a stained and splattered nubbin! fortunately you have one on the list that I do not have!!

    Reply
  7. Lolly

    Your soup looks AMAZING! I’ve never tried a soup that requires blending, but this time of year, soup just calls my name and is so comforting!

    Reply
  8. Eileen

    Celery is one of the world’s great underrated vegetables, isn’t it? I LOVE it, personally, so this soup sound just about perfect. :) As for vegan recipes–an awful lot of what I make is accidentally vegan. Israeli couscous-chickpea-vegetable melange is pretty high on the chart, as are lentils vinaigrette. Thanks for the giveaway opportunity!

    Reply
  9. thecrueltyfreereview

    I love the idea of top to root cooking! You hear a lot about snout to tail, which just sounds icky to me so thank you for the ideas on how to make the best use of an entire vegetable.
    I personally love Chloe’s Kitchen. I have made so many recipes from that book and every single one had come out fantastic.

    Reply
  10. Pingback: Vegan Broccoli, Cashew and Lime Soup Recipe – Virtual Vegan Potluck 2012 | Cauldrons and Cupcakes

  11. Allison

    VVP and a giveaway?! You’ve outdone yourself! : ) Also that soup sounds great. (And I don’t often use the word “great” when the main ingredients include celery…) I don’t have a favorite vegan cookbook… yet, but I’d love to win one so it can be my new favorite!

    Reply
  12. VegansHusband

    I love celery, although I’ve never roasted it, but I also love the idea of giving celery salt as a holiday gift. We’ve been looking for rock salt grinders to put it in, but so far, no luck.

    Regardless, this looks great, thanks so much!

    Reply
  13. Starr

    I must be a total cookbook geek, because I have all of those books except Vegan Pie In The Sky… Love the celery soup. Any roasted veggie is a winner to me :-)

    Reply
  14. Laura

    I don’t own Veganomicon, but one of my favorite recipes is from that cookbook. It’s a lentil salad. In addition to being delicious, it helped me discover that I like radishes (I hated them as a child, and then stopped eating them until a couple years ago when someone made this salad).

    Reply
  15. biggsis

    Love the transformation of celery. I didn’t know and I’m so glad you made me wise! This really sounds wonderful – and I’ve even got some fennel in the garden, Thanks so much for sharing this!

    Reply
  16. Thelma

    I receive your daily e-mails and have tried most of the recipes – they are all good and sooo easy to follow! Thank you, Emmy Cooks, for making my life healthier!

    Reply

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