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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Raw soups are not cooked to preserve live enzymes per Charlie Trotter's 'Raw' cookbook. Ingredients:
2 cups filtered water |
2 cups chopped celery root |
1/4 cup chopped celery |
2 tbls & 1/3 c extra virgin olive oil |
1 tsp freshly squeezed lemon juice |
celtic sea salt and freshly ground pepper |
2 thin slices celery root |
1/4 tsp freshly ground coriander |
2 tbls olive oil |
2 1/4 inch thick slices eggplant |
1/2 c rice wine vinegar |
6 fresh basil leaves, chopped |
3 cloves garlic, smashed |
Directions:
1. In a high-speed blender, combine the water, celery root, celery, olive oil, and lemon juice and puree until smooth.
2. Pass through a fine-mesh sieve and season to taste with salt and pepper.
3. To make the garnish, combine the celery root slices, coriander, and olive oil in a bowl and toss to mix.
4. Season to taste with salt and pepper.
5. Cover and refrigerate overnight, then julienne the slices just before serving.
6. Sprinkle the eggplant slices with salt, place on a plaate, and refrigerate for 1 day.
7. The next day, rinse the slices and squeeze out the liquid.
8. Place in a shallow bowl, cover with the vinegar, and refrigerate for 1 more day.
9. The next day, drain, squeeze the slices to extract the excess liquid, return to the bowl, and add the basil, garlic, and olive oil.
10. Refrigerate for at least 2 hours before using.
11. The eggplant can be held in the refrigerator for up to 1 week.
12. Cut the eggplant into small wedges and discard the basil and garlic.
13. Pour soup into bowl and garnish with the celery root mixture and the eggplant.
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