Celeriac Soup
A velvety smooth celeriac soup which is truly comforting with each mouthful. This soup does contain a small amount of potato.
6
20 minutes
40 minutes
Stove top cooking
Ingredients
-
Soup
-
60g butter- or 1 tbsp olive oil
-
1 red onion- skin removed, roughly chopped
-
1 large celeriac- peeled and cut into chunks
-
1 large potato- peeled, cut into chunks
-
1 litre stock- chicken, vegetable or water
-
1 bayleaf
-
Garnish
-
Fresh herbs- sage, parsley or coriander, your choice
-
Crusty bread
Instructions
-
Make soup:
-
01 Melt butter in a heavy-based saucepan over a medium heat. Add the chopped onion, cooking until soft. Now add the celeriac and potato. Stir well with the butter and softened onions. Pour in the stock, add the bayleaf, cover with a lid and bring to a simmer. Cook gently for 40 minutes, or until the celeriac and potato are tender.
-
Final stage:
-
02 Take the soup from the heat, remove the bayleaf and blitz to a thick puree using a hand food blender or place in a liquidiser and pulse smooth. Season to taste with salt and pepper.
-
Serve:
-
03 Ladle up the soup piping hot and top with the fresh herb of your choice and slices of fresh crusty bread.
Notes
I used a rich homemade chicken stock for the liquid in this soup but of course a quality stock cube can also be used, either animal based or vegetable for those who wish to avoid animal products. I also used butter but again substitute with oil if avoiding dairy.
