Celery root, cracked wheat, and every-fall-vegetable-you-can-find chowder from Six Seasons: A New Way with Vegetables (page 343) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Veronik on May 30, 2025

    Left out the turnip and celery, and used farro and mustard leaves instead of arugula. Delicious!

  • joeljkp on November 09, 2024

    I make this almost every year when I have a celery root to dispense with. Always with farro, which works well. Where are folks finding cracked wheat for this? I'm at a loss.

  • VineTomato on April 02, 2019

    I couldn't wait to try this soup after reading Totallywired's comment "confoundingly delicious". It started off looking promising while toasting the grains and garlic but in the end we did not enjoy this at all - far too bland.

  • Totallywired on March 20, 2019

    confoundingly delicious.

  • Rinshin on March 08, 2018

    Loved the taste of celery root puree and how it added the sweetness and body to the chowder. Although this chowder uses water, I used my own Dungeness crab shell stock and that certainly added to the overall deliciousness. Any stock would work here.

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