CELERIAC SOUP
Minimally adapted from Hugh Fearnley-Whittingstall
Provided by Delicious Everyday
Categories Appetiser
Time 45m
Number Of Ingredients 9
Steps:
- Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
- Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
- Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.
Nutrition Facts : Calories 132 kcal, Carbohydrate 20 g, Protein 2 g, Fat 5 g, Sodium 742 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CREAM OF CELERIAC SOUP
This is a soup I developed in response to a contest in a British Cooking magazine. I hope that you like it as much as I do.
Provided by MarieRynr
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
- Add celeriac and cook, covered for 5 minutes.
- Stir in stock and bring to a boil.
- Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
- Transfer to a blender or food processor and puree in batches.
- Pass through a food mill or sieve for an even smoother soup.
- Return to saucepan, stir in cream and maple syrup.
- Season to taste with salt and pepper.
- Gently heat through.
- Serve in warmed soup bowls.
- Garnish with chives or spring onions.
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