Makes 8 Servings
For Celery root/Miso purée:
3 medium sized celery roots, trimmed and peeled
1/4 cup vegetable oil
1 cup water
6 oz white miso
Split celery root and cut into 4 pieces. Place all of the celery root in a small roasting pan and add oil & water. Wrap with foil or cover and roast at 350° degrees for at least an hour until soft. Set aside to cool. Then purée with liquid and 6 oz of white miso in a food processor until smooth. Refrigerate until ready to complete the recipe.
To finish the soup:
3 celery stalks, diced
3 carrots, diced
1 red pepper, seeded & diced
1 yellow pepper, seeded & diced
1 cup chopped fresh arugula
1 cup farro : cooked with water and a pinch of salt until soft. Set aside and allow to cool.
1 cup frozen sweet peas : steam in water until soft, remove from heat, set aside to cool.
Simmer the vegetables in 1.5 quarts of water, then add the celery root/miso purée and continue simmering for 30 minutes.
As you prepare the table for service, add farro as needed and peas, too. Season with sea salt to taste.
Serve in warm bowls. Garnish with chopped arugula.