Crema de Cepa de Apio [Video+Recipe] 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.
Servings 6 servings
Calories 199kcal
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.
Video
Nutrition
Calories: 199kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 1667mg | Potassium: 1009mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3910IU | Vitamin C: 27.4mg | Calcium: 103mg | Iron: 5.7mg
