Apple Celeriac Potato Soup (what's CELERIAC??)

What IS this ugly looking vegetable?? 

Meet Celeriac, also called Celery Root (though it is not simply the root of the common celery plant that you know and love). A hearty root vegetable that often shows up in winter farm shares due to its storability and long growing season. It has a distinct flavor, sometimes described as a cross between celery and parsley. Additionally, half a cup contains only 30 calories, no fat, and provides an excellent source of dietary fiber. It can be prepared many different ways, even eaten raw in some dishes. See my favorite way to prep celeriac below, warm and comforting Apple Celeriac Potato Soup. Perfect to warm your bones during this lingering early spring chill!

Recipe gratefully borrowed from Cedar Circle Farm.

Ingredients

• 1 lg celeriac peeled and chopped.
• 2-3 med potatoes washed and chopped, leave skins on. (any kind of potato)
• 1 lg carrots chopped.
• 1 lg apple peeled and chopped.
• 1 med onion peeled and diced (red or yellow onion).
• 1 qt unsalted vegetable stock (or 1 unsalted bouillon cube)
• 2 T olive oil
• 1/2 t dried thyme
• 2 T maple syrup
• 2 T salt use 2 T per gallon, adjust if desired.
• to taste pepper Make it hot pepper if you like that.
• 2-3 lg collard greens stack the leaves and then roll them tightly. Slice the 'roll' into very thin ribbons. (Collards are optional. They add great color, and are delicious.)

Instructions

Sauté onions and thyme in oil over medium heat for a few minutes until the onions are browned and translucent. Add the celeriac, carrot, and potatoes. Sauté for 5 minutes, stirring often to keep it from burning, until all is infused with the thyme oil. Add stock, apples, salt, and pepper. Add more stock (or water) if needed to cover all of the vegetables. Bring to a boil, then simmer for 15-20 minutes until potatoes are cooked.

Add maple syrup. Blend with an immersion blender, or blend in batches in a blender and return to soup pot. Stir in collard ribbons. Let stand on very low heat for 15 minutes to soften the collards. Serve hot, garnish with hot chili flakes, cheddar cheese, and/or parsley as you like.