Celery Root, Fennel, and Sweet Potato Soup with Almond Parsley Pesto
"You haven't updated your blog in two weeks!"
Do you ever have something you want to do, and then you're like, shoot I forgot to do that again.
And the days go by and by, and you're like, dang. I forgot it again.
And then one day you have time but you're like, too caught up in inertia to do it? You're out of the habit. You've got momentum at not doing something.
I was caught in the momentum.
I have been moving. Meant to have the place presentable before now, but oh well. Slowly accumulating bits and pieces of a new home.
Table and chairs!
Storage bins! Many, many storage bins.
Where will I put my sewing machine oh no! It was on the back shelf in our last place.
Someday I will sew something with it.
When I got it I sewed an apron, see? I used it.
Just like I use this blog.
I promise not to put it on the back shelf again.
Celery Root, Fennel, and Sweet Potato Soup with Almond Parsley Pesto (from Canelle et Vanille)
This soup is creamy without cream! And warm and filling and healthful and autumnal! And the PESTO has ALMONDS instead of PINE NUTS. WOO!
Almond and Parsley Pesto
1 clove garlic
1/4 cup blanched almonds
1 cup fresh parsley leaves
3 Tbs grated Idiazabal cheese
1/2 tsp salt
1/4 cup olive oil
In the food processor, finely chop the garlic and almonds. Add the parsley and chop until it turns into a chunky paste. Add the Idiazabal and salt and process until combined. Drizzle in the olive oil while processing until it turns into a thick paste. Reserve.
Celery Root, Fennel and Sweet Potato Soup
2 Tbs olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 medium fennel bulb, diced
2 medium celery roots, peeled and diced
2 japanese sweet potatoes, peeled and diced
1 russet potato, peeled and diced
3 sprigs thyme
1 quart chicken stock
salt and pepper
In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and fennel. Stir and cook for 5 minutes.
Add the celery root, sweet potato, potato, thyme, and chicken stock. Bring liquid to a boil over medium high heat, reduce heat to medium low, cover the pot, and cook for 15 minutes until vegetables are tender. Puree in a blender. Add water if soup is too chunky. Season with salt and pepper to taste.
Serve the soup with the almond and parsley pesto.