It’s also so rich and creamy, no one will ever guess that we’ve actually ditched the dairy. Rather than using heavy cream, the velvety texture of this soup is achieved by blending cooked cauliflower and blanched almonds. Together, these elements deliver a silky smooth consistency that will seduce you with every spoonful. Resist the urge to add more celeriac, lest you blast your bliss with bitterness. This righteous root sings when she’s subtle. The addition of lightly roasted Brussels sprouts “chips” scattered over top not only perfects the presentation, but brings in a delightful crunchy texture and a sublime salty flavor as well. This creamy creation is a stunner, a winner, and not to be missed.
10 brussels sprouts 1 tablespoon extra virgin olive oil 1/8 teaspoon sea salt, plus more to taste
For the soup:
2 tablespoons grapeseed or extra virgin olive oil 2 cups diced yellow onion 2 teaspoons minced garlic (from 2 cloves) 1 teaspoon sea salt, plus more to taste 1 medium head cauliflower, cut into florets (See How to Cut and Core Cauliflower) 3 cups peeled and diced celeriac (from 1 large root) 8 cups vegetable broth, plus more as needed 1/4 cup blanched slivered almonds 1/8 teaspoon freshly ground black pepper, plus more to taste
Toss the leaves with the olive oil and salt, and spread them out in a single layer on the baking sheet. Roast for about 10 minutes, until the leaves are browned and crisp. Set aside until needed.
