I cannot wait for this long weekend. Yesterday, I was given the opportunity (aka nightmare) to give a speech about being a Radiologic Technologist to a large group of high schoolers with a specific interest in the healthcare field. Public speaking and I do not exactly go hand-in-hand. We don’t even see eye-to-eye. In fact, I pretty much completely pretend to ignore such a thing even exists. Public speaking is my nemesis. Okay, let’s be real…just talking to people in general is my weakness. I’m terribly socially awkward. If you’ve ever had a conversation with me, there’s a lot of holding my breath, trembling words, and shaky hands. Does anyone else have this problem or am I just a complete freak?During this speech I was pretty sure I would stop breathing altogether (it happens…a lot) and shake so violently that I would just pass out of the floor, convulsing while 16 year old punks laughed at me. That didn’t happen, but it’s kind of a miracle it didn’t. Anyways, my point is, after two foreboding weeks of not-so-innocuous tummy troubles and sleepless nights due to the stress of giving said speech, I am definitely looking forward to recovering during this three day weekend. I’m just going to lay in bed and sleep and dream of MLK.
Okay that’s not true, I actually had something else planned. Todd went to a rural village in Alaska about a week or so ago for work and when this happens he’s usually granted a day off from work because he has to spend the night there. I had a secret trip planned to go nordic skiing during this long weekend and now I find out he’s not taking his day off! I think steam is still escaping from my ears. Needless to say, I am completely filled to the brim with sorrow. So, I will have to live vicariously through you all. Please, please, tell me about all the fun things you’re going to do with your long weekend. I’ll just be bummin’…alone…all by myself.
On the plus side I made this soup a few days ago, and let me tell you, it’s pretty darn remarkable. Who’d think that a few red potatoes, onions and one ugly-ass celery root would make such a deliciously, silky soup? Those peasants knew what was up.
Have you ever cooked with celery root, aka celeriac? When Todd saw it, he was like, “Ugh! What is that ugly thing?!” He was pretty surprised when I told him I was going to make a soup out of it. I actually think he’s a pretty awesome little guy (the celeriac). Makes me sad to think everyone’s going about saying how wretched looking he is. Yes, in case you weren’t sure…celery root is male. Obviously.
I like all his weird little knobs and crannies….that sounded a bit vulgar, I’m sorry for that.
Remarkable Root Soup
- 1/2 cup dry red lentils
- 2 cups water
- 1/2 Tbsp. coconut oil
- 1/4 tsp. paprika
- 2 medium yellow onions, diced
- 6 garlic cloves, minced
- 4 dried bay leaves
- 1 medium celery root (celeriac) about 2 lbs, peeled and diced
- 3 medium red potatoes about 1.5 lbs, diced
- pinch of kosher salt
- 4 cups of vegetable broth
- 1 tsp. miso paste
Notes: If using brown or green lentils, they may need longer to cook. The celery root needs the peel removed. It’s very easy, I just use a knife.
In a small saucepan, bring the lentils and water to a boil. Reduce to low, cover, and simmer for about 10 minutes or until the lentils are tender. Drain and set aside for later.
In a very large frying pan or soup pot heat the coconut oil over medium. Add the paprika and saute for about 30 seconds.
Now, add the onions, garlic, and bay leaves. Saute for about 10 minutes, until the onions become soft.
Then, add the celery root and potatoes. Sprinkle in a pinch of salt and saute for another 10 minutes.
Now, pour in the broth, deglazing the pan. Bring to a boil, then reduce to low and cover. Simmer for about 10-15 minutes, or until the potatoes and celery root are soft.
Remove the bay leaves and carefully transfer the chunky soup to a blender. Add the miso paste and blend on high for a few minutes, until the soup is silky smooth.
Transfer back into the large frying pan or soup pot and stir in the lentils.
Serve hot and sprinkled with a bit of paprika and olive oil.
Listening to Dillon – Thirteen Thirty-Five