“It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light and winter in the shade.” Charles Dickens, Great Expectations
The days are growing longer and the daytime temperatures are teasing us into thinking spring is truly here. The winter hellebores are joined by the gorgeous crocuses, the early daffodils are unfurling their trumpets while the lilacs are shyly opening their buds alongside the red maples boldly showing off their red leaves awakening from their winter slumber. The birds are a cacaphony of song. Spring is here.
Our tastebuds are also awakening from heavy winter foods and are craving fresh flavors. I find early spring with its chill still in the air is one of those in between seasons as far as food is concerned. A spring soup was my solution to satisfy my urge for spring cooking while still finding comfort from the fickle weather. Celery root, also called celeriac or root-celery is related to leaf celery without any of its fibrous texture. It is grown for its knobby underground root and is more popular in Eastern and Northern Europe. It has a distinct delicate celery flavor but it cooks up with a velvety silky texture, ,much like a cream of potato soup. It is low in calories, high in fiber, and a good source of vitamins K, C, B and essential minerals such as phosphorus, iron, copper and manganese(nutrition-and-you.com).