Celeriac, Potato, and Mushroom soup

As the cold days start up here in Vermont I am ready to start experimenting with soups and stews. The farm share we have been receiving has been great in inspiring me to try new recipes.

This recipe was delicious and something I have never tried before. The ingredients in my farm share that I wanted to use up were potatoes, celeriac, and mushrooms.

Chop the potatoes and set aside.

Peel the celeriac with a vegetable peeler and chop - add to the potatoes.

Drizzle with olive oil, sprinkle with black pepper and salt and mix together.

Roast the potato and celeriac at 375 degrees for 45 minutes or until golden.

Meanwhile slice some (~15-20) baby portabello mushrooms - discard the stems.

 

Heat 4 cups of broth (any kind will do) and keep warm on low heat while everything cooks.

 

Right before the potato and celeriac are done saute the mushrooms in olive oil.

 Place a spoonful of mushrooms in the bowl. Top with the roasted potato and celeriac. Ladle your broth on top - Enjoy!

Cold day + lots of beets = Borscht

If you have never had Borscht before you are missing out. It's a Russian soup of beets, oats or barley and cream or yogurt. Super simple and a great way to use up all the beets we've been getting in our CSA share!

Scrub and bake 4 beets for 45-50 minutes  on 325 degrees. I leave the tail and root on and pour 1/4 cup OJ and 1/4 red wine vinegar over the beets and cover with aluminum foil first.

Once the beets are cooked through (test with a fork) let them cool, peel them, and chop into small cubes.

Use the liquid from cooking the beets (add water to make 1 cup) to cook 1/3 cup of old-fashioned oatmeal. Cook the oatmeal for 20 minutes or until all the liquid is absorbed.

 Puree the beets, oatmeal in a blender or food processor (add water as needed).

Return to a stovepot, add 2 cups of plain yogurt and warm through.

Serve with a dollop of yogurt on top!