My second ingredient for Flavor Bible Week is mushrooms, specifically shiitakes, from page 228. The flavor matches that jumped out at me were bacon, celery root, lemongrass, onion and soy sauce. Another flavor match listed was soup, so that is what I made.
If you’ve never cooked with celery root (aka celeriac), give it a try! Once you get past the nubby exterior it’s easy to work with. Celery root lives up to its name; it tastes like celery but feels like a root vegetable.
Celeriac & Caramelized Onion Soup with Lemon grass and Shiitake Bacon
The lemon grass and onion highlight the creamy celeriac soup, while the shiitake bacon is the real star. This recipe gives you enough mushrooms to have a piece with almost every bite. The shiitake bacon method is borrowed from the Bauman College cookbook.
1 Tbs olive oil
large sweet onion, halved and sliced
2 cloves garlic, minced
1/2 tsp poultry seasoning
2 lbs celeriac, peeled and diced into 1 inch cubes
4 cups vegetable broth or water
stalk lemon grass, smashed and cut into 6-inch pieces
1 cup unsweetened almond milk
dash salt, or more to taste
dash ground white pepper
1/4 lb shiitake mushrooms, sliced very thinly
1 Tbs coconut oil, melted
1/4 tsp smoked paprika
1 Tbs tamari
1. Preheat the oven to 375 F.
2. Heat the olive oil in a large pot over medium heat. Add the onion, stir to coat, and turn the heat down to medium-low. Cook, stirring occasionally, for 30 minutes, until caramelized and slightly browned. Watch to make sure the onions don’t burn or get too dry.
3. Turn up the heat to medium high. Add the garlic and poultry seasoning and cook, stirring constantly, for 2 minutes, until fragrant.
4. Add the celeriac, vegetable broth or water and lemon grass. Cover, turn the heat up and bring to a boil.
5. Turn the heat down to medium and simmer 20 minutes, covered, until celeriac is easily pierced by a fork.
6. Meanwhile, combine the shiitakes, coconut oil, smoked paprika and tamari. Spread out on a parchment-lined baking sheet. Bake for 20-30 minutes, flipping the mushrooms once after 15 minutes. If smaller pieces start to burn, remove them to a plate as needed.
7. Remove the lemon grass pieces from the pot. Transfer the soup to a blender, in batches if necessary. Add the almond milk, salt and white pepper and blend until smooth. Taste and adjust seasonings if needed.
8. Divide the soup among four bowls and top with the mushrooms. Serve hot.
Amount Per Serving
Calories From Fat (26%) 75.72
% Daily Value
Total Fat 8.7g 13%
Saturated Fat 3.72g 19%
Cholesterol 0mg 0%
Sodium 526.39mg 22%
Potassium 1281.21mg 37%
Total Carbohydrates 50.92g 17%
Fiber 8.48g 34%
Protein 7.64g 15%