Sunday, January 26, 2020
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Appetisers

Celery Root & Pear Soup with Roasted Red Pepper Cashew Crostini

Chef Kraig Harding/President's Choice, 20 Nov, 2019
  • Celery Root & Pear Soup with Roasted Red Pepper Cashew Crostini

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.

 

 

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