Yosemite Celariac Soup Recipes
CREAM OF CELERIAC SOUP
This is a soup I developed in response to a contest in a British Cooking magazine. I hope that you like it as much as I do.
Provided by MarieRynr
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
- Add celeriac and cook, covered for 5 minutes.
- Stir in stock and bring to a boil.
- Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
- Transfer to a blender or food processor and puree in batches.
- Pass through a food mill or sieve for an even smoother soup.
- Return to saucepan, stir in cream and maple syrup.
- Season to taste with salt and pepper.
- Gently heat through.
- Serve in warmed soup bowls.
- Garnish with chives or spring onions.
YOSEMITE CELARIAC SOUP
This is served by Chef Percy in the Great Bracebridge Hall at the Ahwahnee Lodge in Yosemite, California. A little history: In the early 1920's, Stephen Mather, the National Park Service Director, realized that the Park needed accommodations to suit the affluent and influential traveler. The concept of a hotel such as The Ahwahnee became the impetus to draw such a visitor. The site for The Ahwahnee, once a village of the native Miwoks, was chosen because of its exposure to the sun and stunning views of Yosemite's icons - Half Dome, Yosemite Falls and Glacier Point. In July 1925, Gilbert Stanley Underwood was selected as the architect for Yosemite's new luxury hotel. Due to its remote location, the construction of The Ahwahnee was the most complex trucking endeavor of its day. Over 5,000 tons of stone, 1,000 tons of steel, and 30,000 feet of timber were hauled over the challenging mountain roads. To protect The Ahwahnee from fire, a fate of many of the Park's earlier hotels, its wood-like facade is actually concrete, poured into rough-hewn wooden forms and stained to look like redwood. Today, The Ahwahnee is a major attraction to visitors to Yosemite as they explore this unique relationship of architecture and nature.
Provided by Sharon123
Categories Vegetable
Time 1h35m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Roast garlic by slicing off the top of the whole head. Place in the center of a 8"X12" piece of aluminum foil. Drizzle a teaspoon or so of olive oil over the sliced area. Bring the corners of the foil up together and gather them up into a cone. Place in oven for 30 minutes. Remove and let cool. Simply squeeze the roasted garlic cloves or pulp out of the garlic head and reserve for remainder of the recipe.
- Preheat a 4 qt sauce pan over medium heat. Saute diced onions in whole butter until the onions turn translucent, but not brown. Add marsala and cook for 3 minutes. Add remaining ingredients except heavy cream. Bring to simmer and cook for 30 minutes or until vegetables are very soft.
- Remove from heat. Remove star anise and bay leaf and blend with a hand blender until smooth. Strain through a fine meshed strainer. Season with salt and white pepper to desired taste. Place back into sauce pot and keep warm.
- Just before serving, add heavy cream and stir until incorporated. Adjust seasoning if necessary.
- Serve garnished with a nice extra virgin olive oil, sliced truffles, sliced chives, sourdough croutons or crostini, a dollup of crème fraiche or a drizzle of white truffle oil.
- Enjoy!
Nutrition Facts : Calories 208.1, Fat 11.5, SaturatedFat 7.1, Cholesterol 35.6, Sodium 409.9, Carbohydrate 15.7, Fiber 2.2, Sugar 2.7, Protein 2.4
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