Celeriac Soup.

Can’t stop, won’t stop. Must make soup. For this week’s Soup Sundays—which have apparently become a thing here at Bakelist—is a soup that is near to my heart, and oh so dear to my stomach. Celeriac, or celery root, soup, that thick, creamy puree with the sharp, nutty taste of celery. Sounds weird? Oh, it is. And man, you haven’t seen weird since you’ve looked at a celeriac.

While celeriac looks like a dirty, gnarled little root baby, underneath the skin in a luscious, fragrant white flesh which, when simmered and pureed with a bit of onion and a couple cups of celery, it makes a wonderful soup. Because celeriac is a bit of a tighter tuber than potato, it adds a great, natural creaminess to any vegetable puree. Balanced against the neutral addition of a potato, this soup is rich without being overpowering, comfort in a bowl. Topped with a couple sourdough croutons and one or two fresh herbs, it’s truly one of the best soups out there.

So Soup Sundays, don’t judge. The best time to make soup for the week is during the late morning, early afternoon on Sundays, obviously. Soup really is the perfect meal to tackle aftet a Saturday night, especially a pureed soup. Since everything is going into the blender anyway, it all can be roughly chopped before going into the soup bath. Nothing needs to be pretty, and real talk, any chance to slack off on presentation worthy diced vegetables is a chance worth taking. And after easy soup making for lunch, you’re ready for the rest of a lazy Sunday afternoon.

Recipe on the following page.

Spicy Cauliflower Soup.

“Soup tastes like dirty water. (So does tea.)”

For some, soup is a paltry imitation of a real dish. Much like how chicken and turkey are a lesser form of protein than beef, pork, lamb, and fish in my eyes. To be fair, those who think soup is simply a waste of a bowl of food, a few vegetables and scraps of meat in a broth that is a few too many steps away from a meal probably are eating the wrong kind of soups, as I had been unfortunately eating the wrong kind of poultry.

The wrong kind of soup. You are all familiar with this sad, clear, liquid broth. The description of ‘dirty water’ is not far off, unfortunately. But here’s the thing, for all the wrong-kinds-of-soup out there in the world, there are four or eight or sixteen right-kinds-of-soup. Most of which are just as healthy, if not healthier than their watered-down counterparts. And on days like today, when Chicago decides to entertain the thought of winter, a hot bowl of thick soup is really the perfect complement to sub-freezing temperatures.

Start with a vegetable puree, and go on from there. Vegetables, once sautéed with a bit of onion, carrot, celery, and spice, simmered down with a bit of broth, turn velvety and luscious when pureed. It’s the flavorful and less-artery-clogging alternative to lapping up a bowl of cream. (The casual bowl of cream.) In the case of this Spicy Cauliflower Soup, it’s the hot, wonderful balance of cumin, coriander, and the savoriness of cauliflower, blended to a creamy finish that make it a meal. Finished off with a drizzle of olive oil and there it is, the absolutely perfect bowl of soup. No dirty water to be found.

Recipe on the following page.