Celery Root and Barley Soup

from Shabbat Shalom:
by Susan R. Friedland

This hearty winter soup is a wonderful start to a special meal. Its creamy while color is another appropriate welcome for "the Bride," as some refer to Shabbat.

1/4 cup pearl barley
Salt
2 cups sliced onion
2 tablespoons olive oil
1 large celery root, peeled and diced* (about 5 cups)
5 cups chicken stock or vegetable broth
Freshly ground black pepper

Celery root or knob celery or celeriac is a delicious vegetable full of flavor. To cope with this gnarled root, slice off the leaves with a sharp knife. Peel the root with a vegetable peeler, using the knife for irregular knobs. Slice and dice with a large chef's knife.

1. Stir the barley into 3 cups of water in a heavy saucepan. Add 1/2 teaspoon of salt. Bring the water to boiling, reduce the heat, and simmer for about 45 minutes, until the barley is tender. Drain, and discard any remaining liquid.
2. Sauté the onion in the olive oil over moderate heat. Add the celery root and sauté for 5 minutes. Add the stock, salt and pepper. Bring the soup to boiling, reduce the heat and simmer until the celery root is tender, 20 to 30 minutes.
3. Puree the soup in a blender or processor. Return the soup to the saucepan, add the barley, stir well and heat.

AHEAD OF TIME NOTE: The soup will thicken as it stands; thin with water or additional chicken stock.

Serves 6

© 1999 by Susan R. Friedland