Celeriac SoupPosted 9 November 2012 by Debbie
The celeriac (aka “celery root”) is a strange-looking beast. Be not afraid though: lurking beneath the gnarly exterior is a distinctive earthy, creamy flavour. It’s not unlike celery, although not nearly as evil. It’s perfect for autumn/winter soups. This simple recipe is from Hugh Fearnley-Whittingstall’s River Cottage series.
- 1 celeriac, peeled and diced
- 1 potato, peeled and diced
- 1 leek, washed and sliced
- 1 onion, peeled and roughly chopped
- 1 garlic glove, sliced
- 50 g (1.8 oz) butter
- 1 l (0.4 cups) chicken or vegetable stock (broth)
Melt the butter in a large pan. You can adjust the amount of butter, depending on the size of the vegetables (I ended up using 40 g). Add the prepared celeriac, potato, leek, garlic and onion; season, and let them sweat for at least 10 minutes. Peeling a celeriac for the first time can be a bit daunting, but use a sharp knife and simply slice off the skin from the top and bottom, and then from around the sides.
Add the stock to the vegetables, bring to the boil and simmer until the potato and celeriac pieces are tender.
Blend and serve. Hugh suggests serving with a little pesto.