Photo: Candice Eisner. ©Attribution-NonCommercial-ShareAlike License
Passover offers so many opportunities for creativity in the kitchen. On point of inspiration is the Seder plate. Its ingredients may form the basis of many satisfying dishes. Chef Moshe Basson, the proprietor of Eucalyptus Restaurant in Jerusalem, has created a delicious spring soup centered on the karpas, or green vegetable, which is dipped in salt water at the Passover Seder.
This velvety soup begins with fresh celeriac (celery root). Some of the celery stalks are separated from the roots, washed, and displayed on the Seder plate, to be dipped in salt water. The rest of the celery stalks, leaves, and roots are blended with almond or coconut milk to prepare a rich and creamy soup. This versatile soup is inexpensive, easy to prepare, low fat, and vegan. It complements almost any Passover meal.
Recipe follows the jump.
Adapted from Chef Moshe Basson
- 2 large celeriac roots, with stalks and leaves
- 2 potatoes
- 4 cups vegetable stock
- 1 cup unflavored, low-fat almond or coconut milk
- Ground nutmeg
- Black pepper
- Peel the potatoes and celery root.
- Dice them into small cubes.
- Pour the vegetable broth into a stockpot and bring to a boil.
- Add the potato and celeriac cubes.
- Boil the vegetables for about 30 minutes, until tender.
- Chop up the celery stalks and leaves.
- Add the celery stalks and leaves to the boiling soup for one minute.
- Remove the pot from the fire.
- Pour all of the contents into a food processor.
- Blend well.
- Add the coconut or almond milk.
- Season to taste with salt, black pepper, and ground nutmeg.