Sunday, May 12, 2024
ADVT 
Food

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

    INGREDIENTS

    • 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

    PREPARATION

    • 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.

    MORE Food ARTICLES

    Tasty recipes By Chindi Varadarajulu

    Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003. 

    Black Bean Masala with Avocado Yogurt

    Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.

    Sweet & Spicy Bhartha with Eggplant Tempakora Chips

    Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.

    Spice Roasted Gobi Pekoras with Chili-Mint Coconut Raita

    Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.

    Innovative recipes by Chef Kunal Ghose

    Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.

    Flourless Chocolate Cake

    Many cyclists have indulged in this dessert, which is a favourite of Lance Armstrong and his friend “College.”