Celery Root & Pear Soup with Roasted Red Pepper Cashew Crostini
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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