Cepa de apio is a great vegetable, and Crema de cepa de apio (creole celery root cream) is a most delicious and easiest way to prepare it. This is a new Dominican recipe, with a root vegetable we've enthusiastically adopted and produce. Make it a vegan dish with one change.
By - Reviewed: . Original: Jul 27, 2011
Why we ❤️ it
This soup is traditionally served in the highland areas of the Dominican Republic, like Jarabacoa and Constanza, where - especially in winter - the nights can be fresh. Sitting by an open fire wearing your winter woollies, watching the pine trees rustle in the chilly night breeze, you could be forgiven for forgetting that you are on a Caribbean island.
If a light lunch isn't your thing, this is still a great dish you should try.
What is cepa de apio?
Cepa de apio (Arracacia xanthorrhiza Bancroft) is a root vegetable from the Andean region. In the Dominican Republic, it is produced in the Constanza region and has become very popular in the last few decades.
Cepa de apio and sopa de raíz de apio.
How to serve
Cream of cepa de apio soup can be served as a light dinner or as a starter for a larger meal. I typically serve it with some rustic bread or toasted Pan de agua as a quick, simple dinner.
Top tips
- Substitute: If you can't find cepa de apio, celeriac will work, too, though celeriac is not as starchy and will not have the same creaminess.
- Consistency: If you want to make the soup more creamy and thick, just let more liquid evaporate.
- Vegan: This is a vegan soup if you do not add sour cream.
- Nutrition: Nutritional information was calculated using celeriac, as cepa de apio is not included in the food database used to calculate it.
About this recipe
I was introduced to this Crema de cepa de apio (creole celery root cream) for the very first time a few years back. I had been looking out for cepa de apio since I first heard of its existence when a friend told me it was an extremely rich source of calcium and one of the better-tasting tubers, or as Dominicans call them, viveres.
Cream of celery root was described as a typical delicacy of Constanza, a scenic highland region in the center of the Dominican Republic, famous for its cool climate and as a fruit and vegetable growing area.
Video
Recipe
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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
- 1½ quart vegetable broth, [1.5 lt] or homemade vegetable broth recipe
- 1½ teaspoon salt, (or more, to taste)
- ½ teaspoon pepper, (or more, to taste) (freshly-cracked, or ground)
For garnishing
- 4 tablespoon sour cream, (optional)
- 4 tablespoon olive oil, (optional)
- parsley, (optional)
- ½ teaspoon pepper , (freshly-cracked, or ground) (optional)
Instructions
1. 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.
2. 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.
3. Boiling
- Add the remaining vegetable stock, cover, and simmer until the vegetables are cooked through.Remove from the heat and cool to room temperature.
4. Blending
- Once cool, blend the soup, season with salt and pepper to taste.
5. Reheating
- Return to the pot and reheat.
6. Serving
Serve and garnish with the garnish combination of your preference.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More cepa de apio recipes
Cepa de apio has become very popular in our country, and aside from this Crema de cepa de apio, we have some great cepa de apio recipes to share with you, though none are traditional recipes.
I have combined cepa de apio with yuca for a fantastic mash; you can make it into a a delicious arrachacha soup with ginger, or into a lovely light, meatless pastelón de cepa de apio.
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