Editor’s Note: Nicole Centeno & Brian Chaszar of Greenpoint-based Sea Bean Goods make small batches of soup using fresh ingredients purchased directly from local farmers at Brooklyn Greenmarkets. Their soups are available at Smorgasburg, Brooklyn Flea (in winter), as well as for home delivery, and they’re are on the menu at Paulie Gee’s and Eastern District. For our Thanksgiving Potluck, Nicole and Brian serve up a Creamy Celery Root Soup.
By Nicole Centeno, soupmaker/owner of Sea Bean Goods
A Thanksgiving memory: I like to think everyone loves soup, but I think it’s a well-known fact that the grandmas and grandpas of the world are particularly fond of it! So here’s a quick memory about Brian’s late grandfather, aka Pop Pop. A few years ago we tried to set up Pop Pop with another nonagenarian. Needless to say, neither of them could hear each other and there was a lot of shouting throughout the meal.
The story behind the soup: I love celery root, but feel it gets lost in the mix when served as a side. Often pureed and finished with a big gob of melting butter it’s delicious, but with the mashed potatoes, turnips, candied yams, etc. that’s a whole lot of root vegetable on your plate. Serving it as a first course, or even in shot glasses as part of the pre-dinner nibbles is a great way to really showcase the delicate taste of this lovely tuber.
Creamy Celery Root Soup from Sea Bean Goods
- 1.5 lb celery root – peeled and cut into 1/2 inch slices
- 1 cup yellow onion – diced
- 1 large garlic clove – diced
- 2 sprigs fresh thyme – woody stems removed
- 1.5 quarts vegetable stock (homemade if you can!)
- 1 small russet potato – peeled and cut into 1 inch chunks
- 1/2 teaspoon freshly ground white pepper
- 2 teaspoons salt
- 1-2 large Parmigiano Reggiano rinds
- 3/4 cup heavy cream
- Maldon or other coarse grain sea salt
- Shaved Parmigiano Reggiano
- Good quality olive oil
- Sweat onion in olive oil in medium-sized pot until tender and translucent
- Add garlic and sweat for 1-2 minutes
- Stir in thyme, salt, and pepper
- Add celery root and stir 2 minutes
- Add 1 quart of stock and simmer 10 minutes
- Add potato and cheese rinds and simmer another 15 minutes or until you can pierce the potatoes and celery root with a fork
- Remove cheese rinds and puree – add more stock to thin the consistency as necessary
- Stir in cream, taste, adjust seasoning as necessary.
- Garnish with shaved Parm, sea salt, and a drizzle of olive oil
- Spoon it or shoot it!
Sea Bean Goods’ Soups are available each week during spring, summer and fall at Smorgasburg. When Smorgasburg closes for winter (this is the last winter), they will be at the indoor Brooklyn Flea at in the old Williamsburg Savings Bank clocktower building at One Hanson Place.
Nicole and Brian also do home deliveries to Brooklyn and Manhattan (email them at firstname.lastname@example.org to arrange)…and their soups are also on the menu at Paulie Gee’s and Eastern District in Greenpoint.