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Celery Root Soup with Granny Smith Apples SERVES 6
Nutritional info per serving:
Fat: 28 g
Fiber: 8 g
Protein: 2 g
Carbs: 12 g
Sodium: 217 mg
3 tablespoons extra-virgin olive oil
2 medium celery roots, peeled and cut into 1-inch cubes
2 stalks celery, chopped
1 large onion, chopped
2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
1 bay leaf
1 cup thick cashew cream
(or 1 cup of MimicCreme
, a prepared version of cashew cream)
Additional salt and freshly ground black pepper to taste
1 small bunch chives
1/2 cup canola oil
Sea salt and freshly ground pepper to taste
1 unpeeled Granny Smith apple, very finely diced
1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.2. Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the cashew cream (or MimicCreme) and simmer for an additional 10 minutes.
3. Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste.
4. Blanch the chives for 30 seconds in boiling water, then drain and chill in an ice bath. Drain, wrap the chives in a towel, and squeeze the moisture out. Place in a blender with the canola oil, salt, and pepper, and blend for 2 minutes. Strain through a fine-mesh sieve. Put the chive oil in a plastic squeeze bottle with a small opening or use a spoon for drizzling it on the soup.
5. Ladle the soup into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the chive oil around the apple, and serve.
Makes about 3 1/2 cups regular cream (or about 2 1/4 cups thick cream)
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water.
Put the cashews into a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse them under cold water.
Place the cashews in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.*
To make thick cashew cream, simply reduce the amount of water in the blender, so that the water just covers the cashews.
The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they’re just a vessel for fat and creaminess.
If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.
Cashew cream can be stored for 2 to 3 days in the refrigerator and can be frozen for up to 6 months (although after it’s defrosted it can be a bit lumpy, so it’s good to give it a spin in the blender to smooth it out before using it).