This has to be one of the coldest winters in years and it's only going to get worse over the next few days. So when those temps get in the single digits, it's time for ....
Not just any soup....Celeriac soup
Celeriac is now in season and what a versatile vegetable it is!
Puree it, boil it, roast it, eat it raw or, as I'm going to show you.... a delicious and dead easy soup that you can knock up in less than an hour.
As far as looks go, it's certainly interesting.
Probably won't win any beauty contests, I personally love the look of them and flavour wise..... it's a cross between celery and parsley.
- 1 CELERIAC PEELED AND CHOPPED
- 1 ONION SLICED FINELY
- 4 MEDIUM POTATOES PEELED AND CHOPPED
- 20 G BUTTER
- 2 CLOVES GARLIC CHOPPED
- 1.5 LITRES CHICKEN STOCK PREFERABLY HOME MADE
- SALT AND PEPPER TO YOUR TASTE
- 6 TABLESPOONS CREAM
- WALNUT OIL OR HAZELNUT OIL
- FRESHLY GROUND NUTMEG
When you have peeled and chopped the celeriac put in a bowl of acidulated water (lemon squeezed in to a bowl to stop browning).
Heat butter in a heavy-based saucepan and cook off onion and garlic until softened.
Add potato and drained celeriac. Stir around to get those flavours happening...
Add enough chicken stock to cover the celeriac and potato mixture and cook till soft.
When this is done, puree with a stick blender and add more stock as needed. You will be surprised how thick it is. Return pan to stove and heat through gently.
Cream, nutmeg and I'm going to use a drizzle of walnut oil.
Warming, filling, fragrant and silky smooth.....
Do you have a quick and easy favourite "go to" winter soup?
Have you ever used Celeriac?
Or did you look at one at the fruit market and say to yourself "what the hell is that"?
If so, I hope you try out this delicate and delicious soup recipe.