Chef Curtis Gamble turns his inventive, resourceful approach to food towards winter warm-you-up and make-you-feel good dishes for TABLE readers. We spent a day in the kitchen with him a couple of weeks ago, and were grateful not just for the warm welcome, but also for bowls of this delicious soup. The view outside is definitely soup-inducing. Now is the moment!
This recipe is sized perfectly for a full batch in an instant pot. Curtis adds, “It freezes well, so you might as well make a lot!”
Celery Root Soup Recipe
INGREDIENTS
1200 grams celery root, peeled, quartered and cut 1 inch thick
2 large onions, thin sliced
75 grams white miso
150 grams roasted garlic
150 grams parm rind
8 grams baking soda
3 cups buttermilk
3 cups water
4 cups half and half
2 cups cream
INSTRUCTIONS
- In a large wide pot saute onion and celery root over medium heat until onions turn translucent.
- Add Baking soda and stir to coat the onion and celery root. The baking soda will quickly caramelize and break down the onions, once this happens quickly add miso and roasted garlic and stir to combine. Just warm through being careful not to burn miso.
- Add all the buttermilk, water, half and half and stir to warm through and to remove all the delicious fond that has built up on the bottom of the pan.
- Transfer to your electric pressure cooker, add parm rind and pressure cook on high for 30 min. Release pressure, add the cream, remove the parm rind and puree. Reserve warm and transfer to serving bowls and top with parm and crispy oats (recipe below).
Crispy Oats Recipe
INGREDIENTS
220 gram rolled oats
40 grams mince shallot
55 grams sugar
7 grams salt
4 grams mustard
2 grams thyme leaves
60 grams EVOO
INSTRUCTIONS
- Preheat the oven to 250. In a wide pan cook shallot until barely translucent over medium low heat in a small amount of canola oil. Remove from heat and quickly add the rest of the ingredients and stir to coat and combine.
- Transfer to a silpat-lined baking sheet and toast in the oven at 250 in 15 min intervals until a light golden brown. Reserve, cool, and store in an airtight container at room temp.
Recipe by Chef Curtis Gamble / Photography by Dave Bryce
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