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crema de apio recipe

2. Crema de Cepa de Apio (Dominican Creole Style)

A popular dish in the highland regions of the Dominican Republic, this soup highlights local flavors and is often enjoyed during cooler months.
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Ingredients
  

  • 2 lbs Cepa de Apio Arracacha or Celeriac
  • 1 large Red Onion chopped
  • 3 Celery stalks chopped
  • 2 Carrots peeled and sliced
  • 4 Potatoes peeled and cubed
  • 1.5 quarts Vegetable Broth
  • 1 Bay Leaf
  • 2 tbsp Olive Oil
  • Cumin powder Salt, and Pepper to taste

Instructions
 

  • Saute onion in olive oil until translucent. Add cumin, celery, and bay leaf.
  • Add carrots, cepa de apio, and potatoes. Simmer with a bit of broth for 5 minutes.
  • Add remaining broth and cook until vegetables are soft.
  • Blend the soup to a creamy texture, reheat, and serve garnished with parsley, sour cream, or olive oil.