Crema de Cepa de Apio [Recipe + Video] Arracacha Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
199 kcal
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Cuisine
South American, Dominican
Crema de Cepa de Apio [Recipe + Video] Arracacha Soup
Description
Crema de Cepa de Apio Arracacha Soup is a vegetable cream soup made by slowly cooking diced celery root (arracacha), carrots, potatoes, celery stalks, and onions infused with cumin and bay leaf in vegetable broth. The vegetables are first sautéed with onion, cumin, and bay leaf to develop fragrant base notes. After adding root vegetables and broth, the mixture simmers until all the ingredients are soft.
The soup is blended to a velvety texture and seasoned with salt and pepper to taste. This velvety purée highlights the mild sweetness of the vegetables with a hint of warmth from cumin. Optional garnishes such as sour cream, olive oil, black pepper, or parsley can be added for additional flavor and presentation. The method focuses on coaxing natural vegetable flavors while achieving a rich mouthfeel without added cream.
This soup can be served as an entrée or starter during cooler weather or anytime a nourishing, smooth vegetable dish is desired. It pairs well with rustic bread and fresh salads. The recipe also allows flexibility in garnishes to adjust richness and color on serving.
Ingredients
- 2 tablespoon olive oil
- 1 red onion chopped, large
- 1 teaspoon cumin powder
- 1 bay leaf
- 3 celery chopped, stalk
- 2 carrot peeled and sliced
- 1 celery root about 2 lb [0.85 kg]), peeled and chopped
- 4 potato peeled and cubed
- 1½ quart vegetable broth [1.5 lt] or homemade vegetable broth recipe
- 1½ teaspoon salt (or more, to taste)
- ½ teaspoon black pepper or more, to taste) (freshly-cracked, or ground
For garnishing
- 4 tablespoon sour cream (optional)
- 4 tablespoon olive oil (optional)
- parsley (optional)
- ½ teaspoon black pepper freshly-cracked, or ground) (optional
Instructions
1. Sauteing vegetables
- Heat the oil in a pan over medium-low heat. Add the chopped onion. Cook and stir until it turns translucent. Add cumin powder, bay leaf, celery. Cook and stir for a minute.
2. Cooking roots
- Add carrots, celeriac, and potatoes, lower heat to a minimum, and add two tablespoons of broth.Cover and simmer for 5 minutes, stirring occasionally to prevent sticking or burning.
3. Boiling
- Add the remaining vegetable stock, cover, and simmer until the vegetables are cooked through.Remove from the heat and cool to room temperature.
4. Blending
- Once cool, blend the soup, season with salt and pepper to taste.
5. Reheating
- Return to the pot and reheat.
6. Serving
- Serve and garnish with the garnish combination of your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 1667mg | 69% |
| Potassium | 1009mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 3910IU | 78% |
| Vitamin C | 27.4mg | 30% |
| Calcium | 103mg | 10% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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