Friday, December 2, 2022

Celery Root & Pear Soup with Roasted Red Pepper Cashew Crostini

Chef Kraig Harding/President's Choice, 20 Nov, 2019

    Recipe by Celebrity Chef Craig Harding/ President’s Choice


    • 7 cups cubed peeled trimmed celery root (about 2 small)
    • 3 cups cubed cored peeled Bartlett pears (about 4)
    • 1/4 cup olive oil
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 2 onions, chopped
    • 1/2 tsp each cinnamon and nutmeg
    • 1/4 tsp ground ginger
    • 6 cups PC Plant-Based Chickenless Broth
    • Half baguette, trimmed and cut diagonally into 1/2-inch (1 cm) thick slices
    • 1/3 cup PC Plant-Based Roasted Red Pepper Cashew Dip
    • 1 cup PC Plant-Based Kefir Dairy-Free Probiotic Fermented Coconut Milk


    • Preheat oven to 400°F (200°C). Toss together celery root, pears, two tablespoons of oil, half a teaspoon of salt and pepper on parchment paper–lined baking sheet. Arrange in single layer. Roast, stirring halfway through, until tender and golden, for about 40 minutes.
    • Heat remaining two tablespoons of oil in large saucepan over medium-high heat; cook onions, stirring often, until softened, for four to five minutes. Add cinnamon, nutmeg, ginger and remaining half a teaspoon of salt; cook, stirring, until fragrant, for four to five minutes.
    • Add celery root, pears and broth; bring to a boil. Reduce heat to medium; simmer, uncovered, for 20 minutes.
    • Meanwhile, arrange oven rack in top third of oven. Preheat broiler. Arrange baguette slices on foil-lined baking sheet. Broil, turning halfway through, until golden and crispy, for four to six minutes. Let cool completely. Spread one teaspoon of cashew dip onto each crostini.
    • Purée soup using immersion blender until smooth. Stir in kefir until combined. Ladle into
      serving bowls. Serve with crostini on the side.
    • Chef’s tip: Shake the kefir well before measuring and let it stand at room temperature before
      stirring into the hot soup.


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