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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:
- 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).
- 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.
- 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!