Black Bean Soup
Here's a black bean soup recipe that includes celeriac. Serve this soup with a mixed green salad, marinated vegetables, or an omelet. You can garnish this soup with thin lemon slices or a sliced boiled egg, or both.
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 cup sliced and chopped celeriac (celery root)
- 4 garlic cloves, minced
- 2 cups dried black beans, sorted, washed, and soaked overnight (6-8 hours)
- 6 cups vegetable stock or water
- Salt or sea salt to taste
- Juice of 1 large lemon
- 3 to 4 tablespoons dry sherry, to taste
- Fresh ground pepper to taste
- Heat the oil over medium heat in a heavy-bottomed soup pot and add the onion, celeriac, and half of the garlic. Cook and stir until tender (about 5 minutes).
- Drain the soaked beans and add them to the pot with the vegetable stock or water and bring to a boil.
- Reduce the heat, cover, and simmer for 1 hour.
- Add the remaining garlic and add salt to taste and simmer another hour, until the beans are just tender.
- Remove half the beans from the pot and purée them in a blender with enough soup liquid to cover.
- Return the purée to the pot and reheat and stir until the soup begins to thicken.
- Stir in lemon juice and sherry and add ground pepper, salt, and garlic to taste.
Recipe by Harvest to Table at https://harvesttotable.com/black_bean_soup/