Ants-On-A-Log Soup
Nook has always taken a fun, creative and playful approach to their food. Plates frequently bring together colors, textures and ingredients in ways that leave you wondering, “Wait, what did I just eat?” Here, Julie and Noah Przybylski combine some of their favorite winter vegetables (celery and celeriac!) with the flavors of the classic 90s kid snack “Ants on a Log.” The soup is finished with unseasoned, unsweetened whipped cream to add a rich textural element, and garnished with none other than a peanut buttery piece of celery that can be enjoyed between bites of soup.
Ingredients
For Soup:
3 large garlic cloves, peeled
1 small onion, roughly chopped
1 cup roughly chopped celery
1 large celeriac (celery root), washed, root end removed, and roughly chopped
⅓ cup creamy peanut butter
2 ounces golden raisins
4 teaspoons sugar
4 teaspoons kosher salt
2 teaspoons fresh chopped thyme
1 teaspoon celery seeds
¾ teaspoon whole black peppercorns
¾ teaspoon red pepper flakes
4 cups heavy whipping cream
2 tablespoons fresh lemon juice
For Garnish:
4 celery stalks, cut into 8 (4-inch)
¼ cup creamy peanut butter
1 tablespoon honey roasted peanuts, chopped
1 tablespoon raisins
1 cup heavy whipping cream
Directions
Combine the garlic, onion, celery, celeriac, peanut butter, raisins, sugar, salt, thyme, celery seeds, peppercorns, red pepper flakes, and cream in a large stockpot. Bring to a simmer over medium heat. Cook until the contents are tender, about 30 minutes. Stir every 10 minutes.
While the soup cooks, make the ants-on-a-log garnish: Spread peanut butter over the celery sticks and dot with honey roasted peanuts and raisins. Set aside.
In a mixing bowl fitted with a whisk attachment, whisk the heavy cream until stiff peaks form. Chill in the fridge until ready to serve.
Blend the soup using a high-powered blender or immersion blender until smooth. Strain soup through a fine mesh strainer and add the lemon juice. Serve warm with a generous dollop of whipped cream and the ants-on-a-log garnish.
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