Creamy Mirepoix Soup with Roman Beans

Thanksgiving is coming and many are getting back to family and back to basics.  We are giving thanks for all our bounty - today we have the potential to eat so well compared to so many generations past.

We just got the most beautiful head of celery from our CSA farm and it reminded me of how our Mother would simply braise celery in a bit of broth, wine and butter as a veggie side dish. 

Basic, good cooking with simple, fresh ingredients.

Here's a celebration of the fresh and simple: a cream of celery soup.  I use the basic ingredients of the mirepoix, which is the triad of celery, onion and carrot.  But I use the beautiful green leaves on top of the carrot in this green soup.

10 stalks celery, cleaned and coarsely diced, leaves desirable!
1 large onion, peeled and sliced
Green tops of about 4 fresh carrots, trimmed, washed and spun dry
2 medium potatoes, diced
1 quart stock, vegetable or chicken
Freshly ground nutmeg, about 1/4 tsp
2 cans Roman (or Pinto) beans, drained
freshly grated nutmeg. about 1/4 tsp

Nutty Roux:
2 Tbsp butter
1 Tbsp canola oil
1/4 cup flour

Saute the celery, onion and carrot tops in a bit of olive oil, in a 5-quart Dutch oven or pot, for about 15 minutes.

The veggies should soften and brown a bit, as they sweeten.  Add the potatoes, stock and nutmeg and bring to a boil.  Reduce to a simmer, cover and set to cook about 30 minutes.

Meanwhile, in a small saucepan, melt the butter in the oil and add the flour.  Cook together, whisking almost continuously, for about 5-8 minutes.

Cook until you form a nutty, light brown brown roux, about another 8-10 minutes.  This will be a relatively thick roux, which is needed for the volume of soup.  Set aside off the heat.

When the veggies have cooked about 30 minutes, and the celery is softened, use a slotted spoon to transfer the veggie solids into a food processor.  Work in about 3 batches to purée the veggies until very smooth.  Return pureed veggies back into the pot.  You could also use an immersion blender to cream the soup.  After all the veggies are added back to the soup, raise to a gentle boil and then whisk in the roux mixture.  Allow the soup to thicken.  Adjust consistency with water if necessary.  Add the beans and simmer gently for another 10-15 minutes.  Remove soup from heat and serve soup in bowls.  Adorn soup with cilantro or shaven Parmesan cheese.

Serves 6-8 as a first course.

Cook's note: If you can't find good fresh carrot tops, you could substitute the carrot root itself, say 2-3, diced.  It may darken the color a bit, but will be wonderful nonetheless.