Celery root can be found in many supermarkets. It’s an odd looking, knobby brown bulb shaped vegetable with a crisp texture and a slightly peppery flavor. In can be eaten raw in salads or cooked, preferably solar cooked.
Silky Sun Oven Celery Root Soup
1 tablespoon butter
1 onion, chopped
1 clove garlic, minced
1 large celery root, peeled and shredded
1 large potato, diced
4 cups chicken or vegetable broth
8 ounces cream cheese, at room temperature
1/8 teaspoon nutmeg
1/4 cup flat-leaf parsley, finely chopped
salt and pepper to taste
Set Sun Oven out to preheat.
Melt the butter in a large pot over medium heat. Add the onion and cook, stirring often, until softened. Stir in the garlic. Add the celery root and potato and stir to combine. Add the broth, cover and transfer the pot to the Sun Oven.
Cook until vegetables are tender, 1 to 2 hours. In a small bowl whisk the cream cheese with about 1/2 to 1 cup of the liquid. Using an immersion blender, or working in batches with a blender or food processor, puree the soup until smooth. Stir in the cream cheese mixture. Add the nutmeg. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with the parsley.
Makes 6 to 8 servings