As you can imagine Spring is one of my favorite seasons of the year. Just the color everywhere I go, getting my vitamin D by going for long runs in the morning, taking a big deep breath when I’m in the park and smelling the flowers and trees just makes me happy!!. It almost feels like I’m starting to live again. Long winters, mmm no! Just not for me! I come from the tropical climate of Mexico, and I cant tell you how exited I am to finally have nice weather in DC. I already discovered a farmers market near my house=) and I’m getting a bicycle!!!=) With a lot of project coming up and some how uncertain of where or what I’m going to be doing next year I invite you to try this recipe which is very healthy and easy to make.
Lets welcome spring with this room temperature soup called Vichyssoise. Like Gazpacho, this soup can be served cold, hot or at room temperature. Vichyssoise is usually a potato based creamy soup. But I decided to make a twist out of it and replace the potatoes for celery root.
This soup was actually created in New York by chef Louis Diat at the Ritz Carton. Who would imagine?
Lets get our vegetables! ... Remember you dont have to follow this recipe, play with it and add any green vegetable you can find!
1 celery root
1 tbsp butter
1 tbsp olive oil
4 cups chicken stock
1 cup heavy cream
- In a large pot at medium heat add the olive oil and start sweating the vegetables. First add the celery root, then, the leeks and jalapeño.
- Let the vegetables sweat for at least 8 minutes.
- Once the vegetables have change color and are almost translucent. Add a little bit of the chicken stock and let the soup simmer for 20 min. At this point you can season the soup a little but be careful because the liquid is going to reduce and the flavors are going to be more intense. You can also add any herbs that you like.