Spiced Celeriac Soup, Lay The Table
Vegetarian

Spiced Celeriac Soup

Spiced Celeriac Soup, Lay The Table


Our good friends Amy and Mark have signed up for one of those weekly veggie box deliveries. I tried such a scheme myself once but found myself with too much of one thing and not enough of another, so I ended up traipsing off to the market anyway.


A & M faced a similar dilemma this week: one celeriac too many! Im not proud so when the lady of the house gift wrapped a spare half of the woody root in lovingly stretched Clingfilm I was a happy recipient. In a thrice (well, 20 minutes, to be accurate) I had this wonderful, rich, deep, warming soup on the stove. Perfect for a winters night.


Serves 2


Half celeriac, peeled and chopped into 2.5cm chunks
1 large floury potato (such as Maris Piper), peeled and chopped into 2.5cm chunks
1 red onion, finely chopped
2-3 garlic cloves, finely chopped
Knob of butter
1 tbsp sunflower oil
1 litre vegetable stock (from a cube is fine)
1 tsp chilli powder
Salt and freshly ground pepper, to taste
50 ml double cream (optional)


Spiced Celeriac Soup, Lay The Table


1. Put all the ingredients, except the stock,  chilli and seasoning, in a large saucepan over a gently heat. Stir and cook for 4-5 mins until the veg starts to take on some colour. Take care not to burn.


2. Add the chilli and stir through for a few seconds.


3. Add the stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the veg is very tender.


4. Allow to cool and then transfer to a food processor. Whiz until very smooth.


Spiced Celeriac Soup, Lay The Table


5. Return to the pan and heat through. Season with salt and pepper.  Add a swirl of cream to finish, if you like.


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Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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