Celeriac soup
Celeriac soup
Ingredients
50g butter
1 large celeriac (about 1 kg) peeled and roughly chopped
350g leeks sliced
100g potato peeled and sliced
2 cloves garlic peeled and chopped
1 onion peeled and chopped
salt + pepper
750ml chicken/vegetable stock
100ml double cream
Method
Melt the butter in a large, heavy based pot over a low-medium heat. Add the celeriac leek, potato, garlic and onion, season generously, sweat until soften (about 10 mins) Add the stock, bring the soup to a boil then turn down and simmer for about 20 mins (till the celeriac is completely tender) Liquidize until smooth. return to the pan and reheat n a medium flame. Just before serving. check the soup for seasoning and stir in cream.
Garnish with one of the following;
Sesame + parsley pesto - In a food processor, blitz the leaves from two bunches of flat leaved parsley, two cloves of garlic and a good pinch of salt. Add 20g crushed toasted hemp seeds, 75g goats cheese (or Parmesan) and the juice of half a lemon. Turn the processor on again and gradually pour in 150ml of olive oil. Season to taste, then put a spoon full in to each soup bowl.
Bacon - If you want to keep it simple scatter a few shreds of fried smoke bacon on to your soup.
Diced fried apple - Cut an eating apple into a dice (about 1cm square) Fry in butter and spoon on to the soup, butter juices and all!
