Celeriac Soup
An earthy, sweet and hearty soup, sure to warm up your heart on cold Spring days.
Prep time: 10 mins
Cooking time: 30 mins
Serves: 2
Recipe is great with...
Caramelised Onion with Black Garlic Relish
Alternatives:
- Alternatives:
- Chargrilled Red Pepper Relish
Ingredients
- 50g Butter
- 1 whole Celeriac, peeled and cubed
- 1 large Potato, peeled and cubed
- 1 Leek, washed, trimmed and roughly chopped
- 1 stick of Celery, trimmed and roughly chopped
- 1 medium Onion, roughly chopped
- 1 clove of Garlic, chopped
- 1L Vegetable Stock or Chicken Stock
- 1 bay leaf
- large bunch thyme
- 2 sweet apples cored, peeled and chopped (optional)
- Crème Fraiche, for serving (optional)
Method
- Melt butter in a large pot, add the celeriac, apple, potato, leek, celery onion and garlic and cook for roughly 10 minutes until they start to soften.
- Add the stock, raise the heat and bring the pot to the boil and allow to simmer for 20 minutes until the ingredients are tender throughout.
- Remove the pot from the heat and either use a stick blender to blitz the contents until smooth, or transfer the soup in batches to a food processor.
- Once completely blended and smooth, return the pot to the heat and cook until bubbling. Season to taste with salt and pepper. Serve with crème fraiche thyme leaves and a drizzle of olive oil
-
Rocket, Walnut and Blue Cheese Toastie Method:
- Using a knife spread the onion relish on both slices of bread.
- Add the blue cheese, crushed walnuts and cheddar followed by the rocket and a dash of Worcestershire sauce.
- Cover with other slice of bread.
- Butter the outside and place on a griddle pan (5 minutes each side) or in a sandwich press for 10 minutes.
Ingredients
- 50g Butter
- 1 whole Celeriac, peeled and cubed
- 1 large Potato, peeled and cubed
- 1 Leek, washed, trimmed and roughly chopped
- 1 stick of Celery, trimmed and roughly chopped
- 1 medium Onion, roughly chopped
- 1 clove of Garlic, chopped
- 1L Vegetable Stock or Chicken Stock
- 1 bay leaf
- large bunch thyme
- 2 sweet apples cored, peeled and chopped (optional)
- Crème Fraiche, for serving (optional)
Method
- Melt butter in a large pot, add the celeriac, apple, potato, leek, celery onion and garlic and cook for roughly 10 minutes until they start to soften.
- Add the stock, raise the heat and bring the pot to the boil and allow to simmer for 20 minutes until the ingredients are tender throughout.
- Remove the pot from the heat and either use a stick blender to blitz the contents until smooth, or transfer the soup in batches to a food processor.
- Once completely blended and smooth, return the pot to the heat and cook until bubbling. Season to taste with salt and pepper. Serve with crème fraiche thyme leaves and a drizzle of olive oil
-
Rocket, Walnut and Blue Cheese Toastie Method:
- Using a knife spread the onion relish on both slices of bread.
- Add the blue cheese, crushed walnuts and cheddar followed by the rocket and a dash of Worcestershire sauce.
- Cover with other slice of bread.
- Butter the outside and place on a griddle pan (5 minutes each side) or in a sandwich press for 10 minutes.
