Crema de Cepa de Apio [Recipe + Video] Arracacha Soup
Learn how to make this new Dominican classic: crema de cepa de apio, an arracacha or creole celery root soup that best showcases Dominicans' new favorite root vegetable.
Course Dinner, Lunch
Cuisine Dominican, Latino
Keyword apio puerto rico reicpe, apio root recipe, apio venezolano recipe, sopa de apio
½teaspoonpepper (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.