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
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50g Butter1 whole Celeriac, peeled and cubed1 large Potato, peeled and cubed1 Leek, washed, trimmed and roughly chopped1 stick of Celery, trimmed and roughly chopped1 medium Onion, roughly chopped1 clove of Garlic, chopped1L Vegetable Stock or Chicken Stock1 bay leaflarge bunch thyme2 sweet apples cored, peeled and chopped (optional)Crème Fraiche, for serving (optional)
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- 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
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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.
