Creamy Celeriac Soup
Published in Soups
A very delicious soup, but celeriac does seem to have the unattractive quality of creating lots of wind!
Ingredients:
- 1 large celeriac, peeled, chopped
- 2 tbl oil
- 1 1/3 litres chicken stock
- 50 g butter
- 2 medium onions, diced
- salt, freshly ground pepper to taste
- nutmeg to taste
Ingredients: Garnish
- 2 tbl finely chopped parsley
- tiny croutons, fried in a little butter and 1 teasp curry powder
- pouring cream, if liked
Preparation:
- Cook the onions in the butter and oil, until soft, stirring often as they mustn’t colour.
- Add the celeriac and saute for a couple of minutes, then add the stock and some seasoning.
- Simmer gently for about 30 minutes, until the celeriac is very soft.
- Cool slightly, then blitz either in a food processor or with a hand-held blender stick. If you really want to make this soup extra smooth, pass it through a sieve before reheating.
- Check the seasoning and just before serving stir the parsley in – not before, as you don’t want mud brown flecks stirred through the soup. If you like, add a swirl of cream to each plateful, and serve with the croutons passed separately.
Serves 6 – 8.
