Celeriac Soup

Brrrrrr! It was so cold yesterday (and by that I mean it snowed!!!) I just had to make some soup for lunch, and maybe for lunch today too come to think of it… I guess I don’t need an excuse such as snow to make soup really… I make soup at least twice a week. Some might say I’m a soup fiend, I say I am a soup worshipper. Talk about a comfort food to warm the cockles of your soul when the weather is yucky and the day a bit dull. Rich as you want and healthy as you please, soup is a wonderful food to serve, so let’s get started on one of my favourites right now. I predict many more to come on my current broth based craze!

Celeriac Soup is made from celery root, available at any local farmer’s market this time of year, and brings with it that wonderfully fresh flavour of celery but with the starchiness of a potato. It’s also about as variable as our favorite spud but with a little more zest. In other words, plain ‘ol Potato Soup might seem to lack imagination, but serve Celeriac Soup and your guests might be just that much more impressed!

Maggie’s Celeriac Soup

Ingredients:
1 Celery Root
2 Tablespoons Butter
1 Tablespoon Olive Oil
2 Sticks Celery
1 Tablespoon Plain Flour
1 Onion or 2 Leeks
500ml Poultry or Vegetable Stock
Water (to achieve desired texture)
Pinch of Cayenne Pepper
Pinch of Nutmeg
Salt and Pepper to Taste

Optional Toppings:
Cream and Chives or Chive Oil, Deep Fried Onions, Smoked Salt, Cracked Pink Peppercorns, Sprig of Lemon Thyme, or Crispy Bacon Bits

Method:
Peel outer layer of skin of celery root and chop roughly into 1/2 in cubes.

Melt Butter and Olive Oil together in a medium/large saucepan.

Rinse and chop celery (leaves welcome), slice onions or leeks and gently sauté until celery and onions/leeks are tender.

Notice my new Robert Welch Santoku knife – beautiful ain’t she?

Add diced Celery Root to the pot with a generous amount of Black Pepper.

Stir in Flour until it coats the veg and cook for a couple minutes until flour takes on a paste texture. You want the flour soak up the oil and butter and cook a little.

Add the Cayenne just before pouring in Stock and Water to cover veg with about 2in / 5cm water.

Bring the pot to a boil, stirring to dissolve the flour.

Bring down to a high simmer and cook for 25 minutes.

Just look how creamy and fresh it looks. Yum yum.

Finally, blend the soup using a hand blender or a stand blender until smooth, taste and add salt and pepper to your liking.

Serve with whatever topping suits your fancy, I chose simple cream and cracked black pepper, and a hunk of crusty bread.

Delicious and wholesome. It’ll warm you right up, I promise! Bon appetit!

Maggie xoxo

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