Cream of Celeriac

This velvety-smooth soup, all creamy and comforting, takes very kindly to being garnished with a little of something salty, or spicy, or tangy. I successfully made it with apple garnish, but you could likely use bacon bits, cheesy toasted bread chunks etc.

Serves 4

  • 50g butter
  • 1 large celeriac (about 1kg), peeled and roughly chopped
  • Around 350g leek, sliced
  • 100g potato, peeled and diced
  • 2 cloves garlic, peeled and chopped
  • 1 onion, peeled and chopped
  • Salt and pepper
  • 750ml chicken or vegetable stock
  • 100ml double cream
  • An apple (option)
  1. Melt the butter in a large, heavy-based pot over a medium-low heat.
  2. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they’re all starting to soften (this will take about 10 minutes).
  3. Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender.
  4. Liquidise until smooth, return to the pan and reheat over a medium flame.
  5. Cut an eating apple into little dice, about 1cm square. Fry in butter until golden and spoon on to the soup, buttery juices and all
  6. Just before serving, check the soup for seasoning and stir in the cream.
  7. Garnish with fried apple..
This entry was posted in Creamed soups - not sour / Zupy przecierane, kremowe. Bookmark the permalink.

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