I made a few adjustments, of course: more garlic, because the original recipe only called for 2 cloves(!), and the addition of a celery root because I had one and also because it turned out that when I measured it I did not actually have quite as much broccoli as I thought. (Must be those midnight elves who sneak in and eat my produce while I sleep... but who, alas, don't seem inclined to do the dishes while they're in my kitchen.) The result was so delicious, I made another big pot of it the following week, when a canceled class left me with a plethora of extra broccoli. It turned out perfectly again.
Since this recipe is too good not to share, I offer you:
Roasted Broccoli and Celery Root Soup
- 2 heads broccoli, cut into florets, with stems peeled and cut into bite-sized chunks
- 1 celeriac, peeled, cut into 1-inch chunks
- ¼ cup olive oil
- 4-5 cloves garlic, peeled and smashed
- salt and freshly ground pepper
- 4-6 cups stock (depends on how thick you want your soup)
- ½ cup finely grated Parmesan
- juice from 1 lemon
Steam broccoli and celeriac til broccoli turns bright green. Drain well, set aside.
Add the olive oil and garlic to the pot, cook over medium heat for 2 mins, then add the broccoli and celeriac, seasoning with salt and pepper.
Cover the pot, turn the heat down as low as it will go, and cook for about an hour, stirring occasionally, until the broccoli is soft enough that it yields when you press it with the back of a wooden spoon (it may brown a little during this process -- this is a good thing).
Add stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes.
Puree half the soup in a blender or food processor. Stir the puree back into the pot.
Stir in the Parmesan and lemon juice to taste. Enjoy!