The recipe is remarkably similar to the cream of fennel soup, which is a favourite, and as I had some fresh celeriac left, I decided to try it. It was delicious and made it to ‘must do again’ list.
Celeriac may not look the most appealing of vegetables but it has its virtues. It has a celery and parsley flavour with a slight nuttiness which it brings to this lovely, creamy soup.
Makes around 950ml, to fill 8 coffee cups or 4 soup bowls
Ready in 45 minutes
1 leek, white part only, thinly sliced
350g celeriac, roughly diced
150g potato, roughly diced
600ml vegetable stock, hot
5 tbsp single cream, to serve
Fresh chives, to garnish if available
- Melt the butter in a saucepan over a medium-low heat. Add the leek and cook for 3-4 minutes, until softened. Add the celeriac, cover with a sheet of damp greaseproof paper and a lid and cook gently for 10 minutes.
- Remove the lid and paper. Add the potato and stock to the pan. Cover with the lid, bring to the boil, then reduce the heat to a simmer, partially covered, for 10-12 minutes, until tender. Cool, then blitz with a stick blender or whizz in a food processor in batches, until smooth.
- Stir the cream into the soup, season and reheat until piping hot. Divide between cups or bowls and garnish with chives.
Tip: to freeze make the soup up until the end of step 2, then cool and freeze in a freezerproof container for up to 1 month. Defrost in the fridge for 24 hours, then complete step 3.
I found the soup to be very thick and added quite a bit of stock to thin it.
Nutritional Information per serving:
4.7g fat (2.8g saturated)