“I’m doing the Friday recipe today!”
“Cool. What is it?”
“It’s soup. A celery root and green celery soup. But it has apples in it.”
“I can go the criollo route and do it with garlic and sofrito and cilantro if you want.”
“Whatever way you choose is fine. But the recipe says it has apples you should probably make it as it is written.”
“Yeah… I guess.”
And that’s how I ended up cooking the recipe, exactly as written. Two Fuji apples joined a mountain of onions, a couple of stalks of celery, and chunks of the root vegetable we call apio, which translates to celery.
Being the word nerd that I am…. if the celery root meant for the recipe the same as the celeriac – the rounder beige bulb with greenish tint…
… then what is that knobby vegetable I’ve been calling apio most of my adult life? I spent over an hour poring over images of edible apiaceae, the scientific name for all edible celery related plants. The anxious look in my face after every scroll and click asked “are you my
mother apio?” Turns out the closest relative or approximation to the knobby, yellow root is South American arracacha. The ancestors of the Tainos, the native Puerto Ricans and Dominicans back in the fourteenth century, emigrated from northern South America. It makes sense they brought seeds with them. Most of the countries in the Caribbean basin still call this root apio or cepa de apio, making it easier to find kindred spirits trying to figure out which one is the right tuber. Or in my case, the identity of our weird but delicious celery root.
Back to our regularly scheduled programming – aka, the celery-celery soup.
I served the soup the day on the first day with the lazy person’s green onion coulis (basically green onions pureed with olive oil), sour cream, and hot sauce. We had the leftovers with open faced pot roast sandwiches. I have to admit I wasn’t crazy about this one. Between the apples and the creamy, yellow tubers I felt I was eating warm applesauce. That’s not necessarily a bad thing… I just would have enjoyed a savory soup more. One more off the list, though!
French Fridays with Dorie is an online cooking group celebrating four years of cooking and talking our way through Dorie Greenspan’s Around My French Table. To see what everyone else thought about the Celery Celery Soup, click here!