Crema de Cepa de Apio [Video+Recipe] Arracacha Soup

Ingredients

• 2 tablespoon olive oil
• 1 large red onion (chopped)
• 1 teaspoon cumin powder
• 1 bay leaf
• 3 celery stalk (chopped)
• 2 carrot (peeled and sliced)
• 1 cepa de apio ((about 2 lb [0.85 kg]), peeled and chopped)
• 4 potatoes (peeled and cubed)
• 1 1/2 quart vegetable broth
• 1 1/2 teaspoon salt ((or more, to taste))
• 1/2 teaspoon pepper ((or more, to taste) (freshly-cracked, or ground))
• 4 tablespoon sour cream ((optional))
• 4 tablespoon olive oil ((optional))
• parsley ((optional))
• 1/2 teaspoon pepper ((freshly-cracked, or ground) (optional))

Instructions

1. 1

   --- 1. Sauteing vegetables ---

2. 2

   Sauteing vegetables: Heat the oil in a pan over medium-low heat. Add the chopped onion. Cook and stir until it turns translucent. Add cumin powder, bay leaf, celery. Cook and stir for a minute.

3. 3

   --- 2. Cooking roots ---

4. 4

   Cooking roots: Add carrots, celeriac, and potatoes, lower heat to a minimum, and add two tablespoons of broth.Cover and simmer for 5 minutes, stirring occasionally to prevent sticking or burning.

5. 5

   --- 3. Boiling ---

6. 6

   Boiling.: Add the remaining vegetable stock, cover, and simmer until the vegetables are cooked through.Remove from the heat and cool to room temperature.

7. 7

   --- 4. Blending ---

8. 8

   Blending: Once cool, blend the soup, season with salt and pepper to taste.

9. 9

   --- 5. Reheating ---

10. 10

    Reheating: Return to the pot and reheat.

11. 11

    --- 6. Serving ---

12. 12

    Serving: Serve and garnish with the garnish combination of your preference.