Cream of Celeriac Soup with Brussels Sprouts Chips

Ingredients

• 10 brussels sprouts
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon natural salt, plus more to taste
• 2 tablespoons grapeseed oil or extra-virgin olive oil
• 2 cups diced yellow onion
• 2 teaspoons minced garlic
• 1 teaspoon salt, plus more to taste
• 1 medium head cauliflower, cut into florets
• 3 cups peeled and diced celeriac
• 8 cups vegetable broth, plus more as needed
• 1/4 cup blanched slivered almonds
• 1/8 teaspoon freshly ground black pepper, plus more to taste
• Blender

Directions

1. Start with the Brussels sprouts chips. Heat your oven to 350F, and put parchment paper or a silicone liner on a baking sheet.
2. Cut away the very base of each sprout, then pull away the outside leaves. Shave off a little more from the stem end and remove the next leaves; keep going until the sprouts have given up all their leaves.
3. Coat the leaves with the olive oil and salt, then scatter them over the prepared sheet so they do not overlap. Roast for about 10 minutes, until they are browned and crisp.
4. Once the chips are ready, set them aside. While they roast, begin the soup: set a large saucepan over medium heat and warm the oil. Add the onion, garlic, and 1/4 teaspoon of salt; sauté for about 5 minutes, until the onion has softened and turned translucent. Add the cauliflower and celeriac, and sauté for another minute.
5. Pour in the vegetable broth, sprinkle in 1/2 teaspoon of the salt, turn the heat to high, and let it come just to a boil. Drop the heat to medium-high and keep it simmering for 20 to 30 minutes, until the cauliflower and celeriac have become just tender.
6. Take the saucepan off the heat, then stir in the almonds. Let the soup sit for 10 minutes so it cools a bit and the nuts can soften.
7. Working in batches, transfer the soup to your blender and puree on high for 30 to 60 seconds, until it is smooth and creamy. Pour it back into the saucepan and heat gently over low. Stir in the remaining 1/4 teaspoon salt and the pepper, then adjust with more salt and pepper to taste.
8. Ladle the soup into bowls and finish each bowl with the Brussels sprouts chips.