Monday, February 24, 2020
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Food

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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