Tuesday, 25 February 2014

Celeriac and Celery Soup

Celeriac and Celery Soup topped with chopped parsley.

Celeriac is in season now.  Whenever I see it perched on the electricity box at the market stall in St Marks Square in Wimbledon (Really!), I know I should not miss the opportunity to cook with it.  Celeriac has a softer, more delicate flavour than celery. It makes beautiful mash when mixed with potatoes and it makes a lovely soup, with or without the addition of celery.

Today, it was warm and sunny in the kitchen and I just couldn't resist staying in there and cooking something.

The ingredients.

With the additions of a potato to thicken the soup a little.

2 small onions.
1/2 a celeriac, peeled and diced.
4 or 5 stalks of celery.
1 small potato.
Celery leaves. ( I save these whenever I can to add flavour to dishes like this.)
1 bay leaf.
Pepper (and salt if needed)
1 teaspoon celery salt or even better, celery seeds
Water to cover
A stock cube (optional)

In a large pan, heat oil gently and add chopped onions.
Sweat them for 5 minutes, but do not allow them to brown.
Add celeriac, chopped celery and potato.
Put in just enough water to cover the vegetables.
Add bay leaf and seasoning.
If you want to use one, add your stock cube now.
Bring to boil, lower heat and simmer for 20 minutes or so, until the potato and celeriac and soft.
Remove the bay leaf.
Remove from heat and use a hand blender or a potato masher to puree the vegetables.
If you like a chunkier soup, reserve some of the celery and put it back in the pan after you have blended the rest.
Serve garnished with a little chopped parsley or chives.

No comments:

Post a Comment