The Market Report

Laura Avery chats with Chef DJ Olsen, from Lou Wine Bar in Hollywood, about making a soup from celery root. This ugly, crenelated tuber is related to celery but is not the root of the celery you eat with peanut butter. It has a very subtle flavor so Chef DJ makes a soffrito or base for the soup. Then he adds a lot of peeled celery root and adds a bit of water -- not stock.

Celery Root-Fennel Soup

Makes 5 quarts

Keeps 3 days, tightly sealed, refrigerated

Soffrito Base

12 ozs fennel bulb, cleaned of bruises, dirt; rough julienne (core OK)

6 ozs leek, white part only, 1/8" crosswise slices

3 ozs shallots, peeled, rough julienne

6 ozs peeled King Edward (or Yukon Gold) potato, large dice

1/2 Tablespoon fresh thyme leaves

1/2 bunch Italian parsley (2 ozs)

1 Tablespoon whole fennel seed

1 Tablespoon kosher salt

Pinch ground cayenne

1/3 cup extra virgin olive oil

Main Vegetable

3 1/2 lbs cleaned celery root (exterior of bulb completely trimmed away to solid white core; no dirt)

5 quarts filtered water

Fresh squeezed lemon juice (2 Tablespoons-plus)

Kosher salt, to taste (1 Tablespoon-plus)

2 Tablespoon crème fraîche (optional)

website.

Music break: Multiplex by Ben Neill